In Massachusetts, common blue mussels may not have the star power of Wellfleet oysters or the charisma of quahogs. But like all shellfish they play an important role in marine ecosystems. Mussels are ...
Long before pollution, dams and dredging threatened freshwater mussels living in Indiana rivers and streams, the mollusks faced another devastating menace: Fashion. A nearly insatiable demand for ...
However, these simple mollusks may hold decades of data detailing the historic conditions of Northwest waterways, such as the Little Spokane or Snake rivers, embedded in their shells. Earlier this ...
Researchers have found that over the last 120 years, the porosity -- or small-scale holes -- in mussel shells along the East Coast of the United States has increased, potentially due to warming waters ...
Martha Stewart Living on MSN
How to Eat Mussels the Right Way, According to Seafood Pros
Dive into your next bowl of this delicious shellfish armed with these expert tips. Mussels should be alive until cooked; if a ...
Can’t tell the two bivalves apart? Here’s a handy guide. Simply Recipes / Photo by Victor Protasio / Food Styling by Ruth Blackburn / Prop Styling by Claire Spollen Clams and mussels taste different, ...
Martha Stewart on MSN
The difference between clams and mussels—and the best way to cook with each
Seafood experts compare these popular bivalves and explain whether you can substitute one for the other.
About eight years ago, an invasive species called quagga mussel shells started clogging up London’s water pipes and tunnels. Since then, Thames Water, the utility company that’s responsible for the ...
Colorado is waging a full-on war against invasive mussels, and last year that meant scrubbing down more than 30,000 boats before they hit the water. Colorado Parks and Wildlife (CPW) says those ...
Most people haven’t cooked many — if any — mussels in their lifetimes. Just the sight of that little cluster of blue-black shells is sometimes enough to send one scurrying back toward more familiar ...
Most people haven’t cooked many — if any — mussels in their lifetimes. Just the sight of that little cluster of blue-black shells is sometimes enough to send one scurrying back toward more familiar ...
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