The mussel is edible. Appearance, dimensions

Class: Bivalvia, Lamellibranchia Linnaeus, 1758 = Bivalves, elasmobranchs
Order: Dysodonta = Ligamented odontata
Family: Mytilidae Rafinesque, 1815 = Mussels
Species: Mytilus edulis = Common edible mussel

Species: Common edible mussel (Mytilus edulis)

The common edible mussel (Mytilus edulis) is one of the most widespread species bivalves; it is a variable species, forming ecological and physiological races. It lives off the Atlantic coast of Europe, off the coast of Iceland, South Greenland, along the Atlantic and Pacific coasts of Canada and the USA, lives in the Barents, White and Baltic seas, in the southwestern parts of the Kara and in the Far Eastern seas.

Large colonies of the common mussel are observed mainly in the intertidal zone, where twice a day these mussel colonies dry out during low tide. However, tightly closing their valves at this time, they make do for 5-6 hours with the amount of water that remains in their mantle cavity. The population density of the common mussel can reach several thousand specimens, and the biomass can reach several kilograms per 1 m2.

The common mussel is a euryhaline form, that is, it tolerates significant fluctuations in salinity and desalination up to 3°/00. However, if it constantly lives at low salinity, such as in the Baltic Sea, then it grows more slowly and becomes smaller. Thus, the size of adult mussels at salinities of 2 and 3°/00 in the Gulf of Bothnia is 4-5 times smaller than those living at a salinity of 15°/00 in the Danish Straits and Kiel Bay.

The common mussel is also very eurythermic, i.e. it can tolerate significant temperature fluctuations: in the summer in the littoral zone at low tide it can be strongly warmed by the sun, and in winter at harsh conditions In the White and Barents Seas, mussels can even freeze while remaining alive. However, apparently, due to the abrasive effect of the ice that covers the littoral zone in winter in the eastern parts of the Barents Sea and in the adjacent parts of the Kara Sea, mussels live here not in the dry zone, but at a depth of several meters.

Mussels are eaten fried, boiled and canned (raw mussels quickly spoil and become poisonous). The nutritional value mussels are high: fresh mussel meat contains about 10% proteins, 1% fats, 0.5% carbohydrates (glycogen), as well as vitamins B and C and many different salts beneficial to the human body.

Small mussels are also used to make very nutritious feed meal, which is used to feed domestic animals....

The edible mussel is one of the shellfish that is most commonly found. They inhabit the coasts in the tidal zone, forming so-called mussel fields.

   Class - Bivalve
   Row - Mytilidae
   Genus/Species - Mytilus edulis

Basic data:
DIMENSIONS
Length: 3-15 cm, depends on housing.

REPRODUCTION
Mating season: spring Summer.
Number of eggs: Every year the female lays about 15 million eggs.
Development time: one month.

LIFESTYLE
Habits: adult individuals form large settlements - the so-called mussel fields. They attach to rocks, stones and pebbles. These animals are practically motionless.
Food: organic detritus, plankton, larvae of small animals.

RELATED SPECIES
Representatives of the musculus genus, for example, black musculus.

With the help of bead threads, edible mussels are so firmly attached to the stones that they are not carried away by the outflow waters. These mollusks are not harmed by direct sunlight or water pollution. However, they have a lot of natural enemies. Oystercatchers, starfish, octopuses, fish and other aquatic animals feed on mussels.

FOOD

   There is enough food in coastal sea waters, so an edible mussel can easily find food for itself. To do this, it opens the shell doors and absorbs water. Each edible mussel filters 45-50 liters of water daily.
   The mussel absorbs organic detritus, plankton and larvae of small invertebrates living in the water from the water. The filtered water, along with particles that cannot be digested, exits through the outlet siphon.
   Scientists have calculated that each individual eats 100 thousand microscopic organisms during the day. Edible mussels are important from an ecological point of view because they clean water bodies. Dense settlements of these mollusks filter huge amounts of water per day. This is a powerful biofilter that purifies and illuminates water. Feces released by edible mussels contribute to the formation of bottom sludge. It was noticed that in places where mussels live, the thickness of the silt can reach several meters.

ENEMIES

Edible mussels have many enemies. The most serious natural enemies of these mollusks are large starfish that feed on mussels. For example, in the Atlantic Ocean they are hunted by the red asterias. One Starfish eats two mussels daily. Edible mussels are also hunted by some birds, such as the oystercatcher, which inhabits the sea coasts.
After waiting for the time of outflow, this bird pecks off the mussels that ended up on the bottom exposed to the sea. In addition, edible mussel colonies are devastated by stingrays, flounder and cod. Crabs also prey on mussels. Mussel fields suffer from the invasion of predatory gastropods, such as rapan. Octopuses also eat mussels.

HABITAT

   Edible mussels live off the coast of South Greenland, Iceland, the Atlantic coast of Europe and North America, as well as off the coast of Japan. These mussels also live in the Baltic Sea.
   Edible mussels are sedentary mollusks, the settlements of which grow into large colonies. They inhabit mainly the tributary and ebb zone. Twice a day, the littoral area is exposed, so the mollusks end up on the shore. All this time, edible mussels make do with the supply of water that remains in their mantle cavity. To retain moisture, they tightly close the shell doors. However, if the need arises, mollusks can remain on land for about a month without losing their viability. These sedentary animals attach themselves to underwater rocks, hard ground and stones using bead threads. This fastening material produces a very well developed byssal apparatus located in the leg of the edible mussel. Edible mussels are not picky about salt and temperature conditions.
   However, if the water salinity drops below 3%, these mollusks grow slowly and become smaller. Water contamination does not harm edible mussels.

REPRODUCTION

   Edible mussels remain in one place throughout their entire life, motionless, so they cannot mate the way other animals living in water do. These mollusks are dioecious.
   During the breeding season, males and females simultaneously release reproductive products directly into the water, where fertilization occurs. To guarantee high level survival rate of young individuals, the breeding season of mussels that live in different areas falls on different time. Colonies of these mollusks reproduce alternately, as if taking over the baton from each other. Members of the same colony reproduce in the same way - as soon as one pair throws away its reproductive products, its neighbors begin to throw away.
   One mussel releases 10-15 million eggs per season. The larvae appear 12 hours after the eggs are fertilized. They don't look like their parents. The larvae move quickly in water. After 10 days they develop a shell. With a shell length of 0.3 mm, the larva settles to the bottom. The larva crawls along the bottom for some time and, having found a place, attaches itself with a byssus.

DID YOU KNOW THAT...

The Black Sea mussel lives in the Black Sea. Scientists identify several of its subspecies.
Pearls are found in some mussels. They form around a small foreign body, such as a grain of sand, that gets caught in a crack between the shell and the mantle. Mother of pearl is nothing more than an accumulation of calcium carbonate, which is secreted by the mollusk. However, such pearls are very small and do not have much value as a fishing object.
Sometimes you can see cone-shaped peas on the shell of mussels - these are crustaceans that feed on the secretions of bivalves.
Each edible mussel filters about 45-50 liters of water daily.

CHARACTERISTIC FEATURES OF MUSSELS

   Sink: The shell is of the “mytilid” type. Its back part is larger than the front. This “unequal muscularity” is due to the fact that the mussel leads an attached lifestyle. The color is dark and has an underdeveloped pearlescent layer.
   Water suction: Through the fringed growth, water enters the mantle cavity. Water passes through the gills. The mussel also filters organic detritus from the water.
   Water release: After plankton, organic detritus and invertebrate larvae are filtered from the water, the water is discharged out through the outlet siphon. Mussels cleanse and brighten the water.
   Bead threads: The mussel's foot is small and finger-shaped. It serves to highlight the bead threads. They are used to attach mussels to stones.

PLACES OF ACCOMMODATION
The edible mussel lives off the Atlantic coast of Europe, the coast of South Greenland, Iceland, the Atlantic coast of North America and the coast of Japan. This mussel is also found in the Baltic Sea.
PRESERVATION
The edible mussel is not in danger of extinction. This mollusk can live even in polluted water. In addition, mussels reproduce very quickly.

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One of the most delicious delicacies obtained from the depths of the sea. He is so rich vitamin composition and original taste that even the ancient Greeks consumed it. Modern people who adhere to healthy image life and nutrition, have long included mussels in their diet. What are sea mussels, what are their benefits and how to cook them? Let's find out!

Scientific definition

Mussels are marine molluscs belonging to the Mytilius family, a class of bivalves. In total, 6 varieties of these organisms are known, among which there are edible species. Mussels live in all seas of the Atlantic, Pacific and Indian oceans. Their habitat is the intertidal zone, where sandy or rocky soils predominate. During low tide, shellfish thrown ashore are attached to small rocks in groups, thereby reducing overheating. After all, in summer, water evaporation from a large number of mussel shells occurs faster than from the surface of the shells of a small colony.

Distinctive features: size and structure of mussels

Mussels are mollusks that have an elongated wedge-shaped shape; on average, their size ranges from 3 to 7 cm. The mussel shell usually has a dark greenish or brown color, the inner surface is covered with a mother-of-pearl layer. The structure of mussels resembles that of a scallop: they also have a bicuspid shape, that is, the inside of the mussels is in two halves of one shell, which opens and closes during the ebb and flow of the tides. Thanks to this, it is possible to survive on the shore until the next tide, because when they are thrown onto the rocks by a wave, the shell flaps close tightly, thereby maintaining a sufficient supply of water in the internal mantle cavity for several days.

Biological purpose

IN Lately Numerous discussions are flaring up on the topic of the benefits and harms of mussels. The fact is that mussels are natural ocean cleaners, in other words, they are a filter. One mussel can pass through about 90 liters per day sea water, trapping any bio-debris (plankton and detritus) inside. It is precisely because of the sestonophagic mode of nutrition that some consider mussels harmful to the human body, but scientific research has proven the opposite: zoo- and phytoplankton eaten are processed in finely latticed gills, and then completely absorbed by mussels (i.e., no bacteria reside in mantle cavity of mussels).

Mussels can often be confused with scallops, because they are both very similar in appearance and lead approximately the same lifestyle. Conch and mussels are a natural cleanser of the world's oceans. This fact was the impetus for the fact that these mollusks began to be grown artificially to purify and filter sea waters.

Composition and beneficial properties

Due to the fact that they contain a number of useful microelements and minerals:

Magnesium (Mg) - participates in important life processes: glucose absorption, energy production, construction bone tissue.
Potassium (K) - is responsible for the proper functioning of the cardiovascular system and muscle tissue, regulates blood pressure and is involved in the removal of toxins from the intestines.
Calcium (Ca) - is involved in the formation of bone tissue (teeth, skeleton), its deficiency leads to osteoporosis (fragile bones).
Vitamin A - responsible for the functioning immune system, is involved in skin regeneration; its quantity determines how effectively the body will fight infection and viruses.
Groups of vitamins B (B 3, B 5, B 6) are indispensable in the processes of production, distribution and transfer of energy, and are involved in the formation of the visual system. It has been proven that a lack of these elements leads to emotional disorders (sudden mood swings, fatigue, frequent stress over trifles).
Vitamin E - participates in metabolism, improves the metabolic process, the elasticity of the skin depends on its amount in the body, this means that with a lack of vitamin E, the aging process accelerates.

The similarities between scallops and mussels lie in the fact that in many respects they have similar chemical composition. Although from a scientific point of view they have many differences (for example, mussels lead an almost motionless lifestyle, and scallops can move thanks to an impulsive pattern of movements).

Preparing mussels for consumption

Mussel meat is a dietary product containing only 50 kcal per 100 g of product, so this delicacy is not contraindicated even for those who have problems with excess weight. The main element is protein enriched with phosphatides and healthy fat, which has a beneficial effect on the visual system. So, how to clean mussels and cook them at home?

There are several ways to cook mussels: frying them directly over an open fire, boiling them in a saucepan, or adding them raw to salads. In any case, you need to clean them from the sink. The best way to do this is as follows: first, you should select unspoiled mussels and soak them in a container with running water to get rid of sand and small debris. After 20 minutes, you can begin the process of cleaning the mussels: under running water, use a brush to clean the surface of the shells, and then carefully pull out the “beard” (this is a collection of fibers that attach the mussels to the pebbles).

Recipes with mussels

Mussel meat has a delicate taste, which, combined with the right sauce, will not leave even the most spoiled gourmet indifferent. Mussels are becoming more and more popular every day, and in each country they are prepared differently. Here are the best recipes for dishes with mussel meat from world-class chefs!

To prepare fried mussels you will need 200 g of shellfish, 1 medium-sized onion, l. butter - 70 g, herbs, cardamom and some spices or
Step 1. Prepare mussels, remove shells. Cut the onion into cubes, add cardamom to it.

Step 2. Place in a heated frying pan. butter, wait until it melts, and then add the mussel meat and prepared onions. Fry over medium heat for no more than 7 minutes. Salt and pepper.

Step 3. Sprinkle the finished dish with herbs and serve hot.

This snack paired with lemon juice or wine sauce will become a real decoration of any table!

Plan:

1 Spreading
2 Appearance, dimensions
3 Structure
- 3.1 Differences from similar species
4 Ecological Features
5 Reproduction
6 Food

Introduction

Edible mussel(lat. Mytilus edulis) - a type of bivalve mollusk from the mussel family ( Mytilidae).

1. Distribution

Habitat: Widespread species. Inhabits the littoral and upper sublittoral zones of the Arctic and boreal seas of the Atlantic and Pacific oceans. It is found everywhere in the White Sea.

2. Appearance, dimensions

The maximum length of the shell reaches 7.7 cm with a height of 3.6 cm. The outer surface of the shell can be dark olive, dark brown and black with alternating dark and light stripes.

3. Structure

The mussel shell has a rounded triangular shape. The surface of the shell, especially in young specimens, is smooth and shiny, sometimes there are sparse radial rays and concentric growth lines. In large specimens, the shells are overgrown with hydroids, bryozoans, and balanuses and are destroyed by drilling sponges. The inside of the shells is mother-of-pearl. Imprints of the adductor muscles are visible on the inner surface of the shell. The imprint of the anterior muscle is small, elongated in the horizontal direction, and the imprint of the posterior muscle is large, round in shape.

A similar species is Modiolus modiolus. A clear distinctive feature of the species is manifested in the fact that in the mussel the crown and the front edge of the shell are combined, while in the modiolus the crown is shifted somewhat back from the front edge.

4. Ecological features

As a littoral organism, the mollusk is adapted to survive unfavorable conditions. During low tide or strong desalination, mussels tightly close the shell valves and make do with the reserves of sea water stored in the mantle cavity. They can survive in this state for up to several days. They easily tolerate significant fluctuations in salinity and sharp daily and seasonal temperature fluctuations. Most often, mussels settle in dense clusters (up to several hundred thousand specimens per square meter); it is very rare to find single individuals.

5. Reproduction

Mussels are dioecious, sexual dimorphism is not pronounced. They become sexually mature after 2-3 years of life with a shell length of more than 1 cm. They spawn in the summer, the main spawning peak occurs in early July. The reproductive products are swept directly into the water, where fertilization and development of eggs occurs. The larvae develop in plankton for about a month, and then sink to the bottom and settle.

6. Food

Filtering sestonophage. The food is the smallest phyto- and zooplankton, detritus suspended in the water column. Food particles settle on the finely latticed gills, are filtered and transferred to the mouth. During feeding, the shell flaps are slightly open and the scalloped edges of the inlet and outlet siphons protrude outward. At the slightest irritation, the siphons are instantly drawn inward and the shell doors slam shut. In addition to active filtration created by the work of the ciliated epithelium of the gills, mussels can also take advantage of passive filtration during the flow. The edges of the siphons are installed in such a way that the mussel, without wasting energy, provides the necessary flow of water passing through the gills. This, apparently, explains the confinement of mussel banks to places with increased hydrodynamics of water.

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This abstract is based on an article from Russian Wikipedia. Synchronization completed 07/15/11 22:02:47
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