Drying meat and seafood makes it harder for harmful bacteria to grow.
Salt, sugar, vinegar, drying or freezing
Generally the longer drying times will increase strength.
A freshwater mussel is also called a unionid mussel or naiad.
It does not need to kept refrigerated but it will last longer if it is.
A bearded mussel is a mussel found off the coasts of Britain, Latin name Modiolus barbatus, also known as the horse mussel or the horse-bearded mussel.
A mother zebra mussel pushes out an egg that grows into a another zebra mussel.
Usually a longer drying time give more strength. Definitely in the case of epoxy.
Yes, mussel is high in cholesterol. In 3 oz of mussel there is 48 mg of cholesterol.
The mussel is a bivalve mollusk. When the tide rushes in, that mussel will clam up.
The homophones for "mussel" are "muscle" and "muzzle."
Duck mussel was created in 1758.
Blue mussel was created in 1758.