Tags » Mussel

Autophagic processes in Mytilus galloprovincialis hemocytes: Effects of Vibrio tapetis

Autophagy is a highly conserved and regulated catabolic process involved in maintaining cell homeostasis in response to different stressors. The autophagic machinery is also used as an innate immune mechanism against microbial infection. 231 more words


Continuous Exposure to Microplastics Does Not Cause Physiological Effects in the Cultivated Mussel Perna perna

The environmental impact of microplastics is a challenging theme, especially under realistic experimental conditions. We investigated physiological responses to 0.1–1.0 μm PVC particles intake by the mussel… 163 more words


Fresh Mussels and Ocean 8 Pinot Gris 2017

If you have been following blogs from The Cottage Chef, you must be aware that she like simple recipes using the freshest ingredients. This is true for both at home and at her  268 more words

The Cottage Chef

Scallops, Mussels, Buttermilk, Leek

Credits: Fine Dining Lovers

Chef Jp McMahon shared his signature seafood recipe at the launch night of Food on the Edge 2016 in Copenhagen.

INGREDIENTS… 249 more words

The immune response of Mytilus edulis hemocytes exposed to Vibrio splendidus LGP32 strain: A transcriptomic attempt at identifying molecular actors

The marine mussel Mytilus edulis, tolerant to a wide range of environmental changes, combines a key role as a sentinel species for environmental monitoring programs and a significant economic importance. 225 more words


VIVALDI, Preventing and mitigating farmed bivalve diseases, HORIZON2020

The overarching goal of VIVALDI is to increase the sustainability and competitiveness of the European shellfish industry by improving the understanding of bivalve diseases and by developing innovative solutions and tools for the prevention, control and mitigation of the major pathogens affecting the main European farmed shellfish species: Pacific oyster (Crassostrea gigas), mussels (Mytilus edulis and M. 184 more words


食譜-mussel seafood soup

7 Jan 18


最後一個聖誕新年假期的週日,沒去教會。和Shirley、Bee搭 到哪都$2.6的週日優惠火車 去位於south coast的Kiama,看到好新鮮的蝦子跟生蠔。買了$11 cooked tiger prawn和$17green king prawn(GKP)就立馬找個陰影處開始撥蝦,深橘紅跟白條紋相間從蝦子的身體一直到觸鬚的尾端,從頭折斷後吸了一口(超愛吃蝦頭)沒料到先被超硬的殼夾了一下嘴唇,然後才小心翼翼的吸出鮮美的蝦醬。省略剝彈牙蝦肉的過程,結論:真的沒吃過這麼鮮甜的,而且可能品種不同,這個虎蝦殼好硬,莫名的新鮮感。去wolli creek轉車時跑到亞洲超市買了一盒冷凍紐西蘭mussel,到家洗完澡後Shirely就煮好湯了


  1. 把 GKP 分成頭跟身體兩部分,身體挑沙筋起來燙一下備用。
  2. 將事先泡過水的dried wakame加1/5的水和蒜薑醬(自己喜歡的量)一起用電鍋煮。
  3. 開始煮一鍋水,將 蝦頭 還有電鍋跳起來後的 蒜薑海帶 放進去熬。
  4. 把mussel去殼(冷凍狀態可用刀子將貝殼肉輕易摳下)+切豆腐+綠蔥段,水滾後丟入。
  5. 最後把一開始燙好的蝦子放進去就好了。