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mussel

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mussel

(mŭs′əl)
n.
1. Any of various marine bivalve mollusks that attach to hard surfaces in intertidal areas with byssal threads, especially the edible members of the family Mytilidae and in particular Mytilus edulis, a blue-black species of the North Atlantic Ocean, raised commercially for food.
2. Any of numerous freshwater bivalve mollusks of the order Unionoida that burrow in the sand or mud of rivers, streams, and ponds.
3. Any of several similar bivalve mollusks, such as the zebra mussel.
The American Heritage® Medical Dictionary Copyright © 2007, 2004 by Houghton Mifflin Company. Published by Houghton Mifflin Company. All rights reserved.

mussel

the bivalve mollusc Mytilus edulis.
Collins Dictionary of Biology, 3rd ed. © W. G. Hale, V. A. Saunders, J. P. Margham 2005
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References in periodicals archive
The scientists collected mussels from the shore at Musselburgh, outside Edinburgh, and tested their response to noise in a lab at the St Abbs Marine Station near Eyemouth.
SIXTY-Three-Year-Old Rosie Lager said she and her husband Rogelio were able to raise all five children, including two college graduates, from selling mussel along the road.
The agreement will allow Nicor to replace eight miles of natural gas pipeline, a project that will affect slippershell mussels in Kane County's Tyler Creek.
News on the presence of the mussels was viralled on the social websites, such as Facebook, and the WhatsApp applications, resulting in nearby residents to flock to the beach tp look for the mussels.
The population of freshwater pearl mussels in Wales is no longer viable because they are all old and there aren't many of them left.
The aim of this study was to investigate formulations for a series of biscuits using novel ingredients, including purple rice flour, mussel powder, and spices (ginger and galangal).
Because the force exerted on a mussel by wave action depends on size, tenacity was calculated for the same individuals by dividing attachment strength by shell planform area (Bell & Gosline 1997).
The only real change I have made to this classic preparation is to steam the mussels in Normandy cider, as opposed to dry white wine, giving a subtly different flavour to the end broth - cider pairs very well with the smell of the sea that you get from freshly steamed mussels.
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