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| Posted By | patriciaconte |
| Posted By | Robert Wiedmaier |
| Posted By | Canal House |
| Posted By | Secrets of the Best Chefs Cookbook |
| Posted By | Rory Morahan |
| Posted By | Big Girls Small Kitchen |
| Posted By | Will Budiaman |
| Posted By | Kara Masi |
| Posted By | Eric Ripert |
| Posted By | Aramark |
| Posted By | Cristina De Guzman |
| Posted By | Yasmin Fahr |
| Posted By | Rossella |
| Servings | 4 |
| Posted By | Guy Savoy |
Mussels are bivalve shellfish that can be found in lakes, rivers, creeks, intertidal areas, and throughout the ocean. The saltwater mussels (family Mytilidae) and freshwater mussels (family Unionidae) are not thought to be closely related despite considerable similarities in appearance. Mussels are filter feeders, and tend to absorb any toxic chemicals and pollutants from the water pumped through them. For cooking purposes:
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