Mussels collect food particles on the surface of their gills covered with vibrating hairs. The mussel's food consists of plankton, which they obtain by filtering the seawater flowing past.
Reproduction takes place in the spring. Millions of larvae are then released and swim around in the coastal areas and estuaries. After about a month, the shell begins to develop and the so-called mussel seed sinks to the bottom under the weight of their shell. With the help of byssus threads (also called the beard) they attach themselves to the seabed, to objects, stones, or to each other.
This is how mussels can cover very large pieces of seabed, the so-called "mussel beds". You will therefore find mussels on stones, bollards or eel grown together in bunches.
Eating in the field
First, rinse the mussels thoroughly. Put them on the stove with a little clean water and let them cook for a few minutes. Shake them a couple of times until all the shells open. They can be a little sandy and/or there could be a small pea crab in it. Sometimes there's a small pearl inside.
Recipe for at home:
3 kg of mussels
100 g celery, chopped
3 tbsp parsley, finely chopped and washed
1 small onion, cut into rings
Black pepper, freshly ground
2 dl. dry white wine
Place all ingredients, except for the mussels, in a large pan and bring them to a boil. Let everything simmer gently for a few minutes. Then add the mussels and bring them over high heat to a boil. Shake them several times – 3 times is a common rule – until all shells are open. You can use the fluid as the basis for sauce or soup