blue mussel
Quick Summary
The blue mussel (Mytilus edulis) is a widely distributed edible mussel, typically recognized by its blue or brownish shell. Mussels belong to the class Bivalvia, which encompasses a diverse group of mollusks including clams, oysters, and scallops.12
Bivalves are characterized by a shell divided into two parts, or valves, connected by a hinge. While primitive bivalves consume sediment, most species have evolved specialized gills for filter-feeding. Mussels, in particular, are known for their ability to attach themselves to surfaces using strong byssus threads, often forming dense clusters. Some species, like the blue mussel, are commercially cultivated and consumed globally.23
Ask Britannica AI about this topic
Britannica doesn't have a full article on this topic, so we've curated a list of our relevant coverage.
mussel, the blue mussel, Mytilus edulis) are important as food in Europe and other parts of the world and are raised commercially. M. edulis, which attains lengths of up to 11 cm and is usually blue or purple, has been cultivated in Europe since the 13th century.…
Read More, the blue mussel, Mytilus edulis) are important as food in Europe and other parts of the world and are raised commercially. M. edulis, which attains lengths of up to 11 cm and is usually blue or purple, has been cultivated in Europe since the 13th century.…
Read More- bivalveImportance
The European mussel Mytilus edulis has been introduced into the northern Pacific, and the practice now flourishes widely in Japan and China. Most scallops, Pecten, Placopecten, and Amusium, are caught by offshore trawlers, although cultivation is being attempted. A wide variety of clams are cultivated—e.g., Mya arenaria and…
Read MoreThe European mussel Mytilus edulis has been introduced into the northern Pacific, and the practice now flourishes widely in Japan and China. Most scallops, Pecten, Placopecten, and Amusium, are caught by offshore trawlers, although cultivation is being attempted. A wide variety of clams are cultivated—e.g., Mya arenaria and…
Read More