FoodReference.com
FOOD TRIVIA & FOOD FACTS SECTION

 

You are here > Home

Also see: Food Articles and Cooking Tips

 

CULINARY SCHOOLS
& COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters - More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

BLUE MUSSELS

Mussel Fishers of Berneval
Mussel Fishers of Berneval
Renoir, Pierre-Auguste
18 in. x 24 in.
Buy this Giclee Print at AllPosters.com
Framed   Mounted
 

Blue mussels (Mytilus edulis) have been cultivated in Europe since the 13th century (France), and have been used as a food source for more then 20,000 years.

Blue mussels are the most commonly found mussel in North American markets.

Cultivated mussels grow up to five times faster than wild mussels and yield two to three times more meat. The majority of mussels brought to market are cultured mussels.

Mussel shells are also used in button making.
Myticulture is the culture or cultivation of mussels.
 

 

 

FOOD TRIVIA and FOOD FACTS

  BLOOM to BOYSENBERRY   |   Bloom, Beef   |   Bloom, Chocolate   |   BLT   |   Blueberry   |   Blueberry Muffin & Pie   |   Blue Cheese (Bleu)   |   Blue Crabs   |   Bluefin Tuna   |   Bluefish   |   Blue Mussels   |   Blue Point Oysters   |   BMI (Body Mass Index)   |   Boeuf Bourguignonne   |   Bogg   |   Boil, Boiling   |   Bologna   |   Bombay Duck   |   Boniato   |   Bonne Femme   |   Borage   |   Borden Company   |   Bore, Jean Etienne   |   Borlotti Beans   |   Borscht, Borsch, etc   |   Boston Butt   |   Boston Cream Pie   |   Botrytis   |   Bottles   |   Bottle Gourd   |   Bottled in Bond   |   Bottom Round   |   Boucher   |   Bouillabaisse   |   Bouilon Cubes   |   Boulanger   |   Bouquet Garni   |   Bourbon Trivia   |  Boyardee, Chef   |   Boysenberry  

 

  Home   |   About Us & Contact Us   |   Bibliography   |   Food History Articles   |   Food Timeline   |   Free Magazines   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2016 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.


 

FoodReference.com Logo

 

 

Free Food Magazine Subscriptions