In Atlantic Canada, M. trossulus was found to have smaller shell growth values than M. edulis and contain less meat than M.

[4] Keeping this in mind, M. edulis, under raft culture conditions, is estimated to have an economic value of 1.7 times M.

[4] In Europe it is found from French Atlantic coast northwards to Novaya Zemlya and Iceland, but not in the Baltic Sea.

[3] Blue mussels are boreo-temperate invertebrates that live in intertidal areas attached to rocks and other hard substrates by strong (and somewhat elastic) thread-like structures called byssal threads, secreted by byssal glands located in the foot of the mussel.

The outer surface of the shell is covered by the periostracum which as eroded, exposes the colored prismatic calcitic layer.

Blue Mussels are semi-sessile, having the ability to detach and reattach to a surface allowing the mollusk to reposition itself relative to the water position.

By minimizing nutrients in egg production to the bare minimum they are able to maximize the number of gametes produced.

Larvae viability is also affected by the condition of parents: high water temperatures, pollutants and scarcity of food, during gamete production.

[8] Larval development can last from 15 to 35 days depending environmental conditions including salinity and temperature, as well as location.

Characterized by a functional mouth and alimentary canal the veliger stage also has cilia which are used for filtering food as well as propulsion.

In the end stage of veliger development photosensitive eye spots and elongated foot with a byssal gland are formed.

If the substrate is suitable, the larva will metamorphoses into the juvenile form, plantigrade, and attach byssus threads.

[13] Several explanations for aggregate formation have been offered, such as increase of reproductive success in low density populations,[14] resisting of wave action,[11] and defence against predators.

[citation needed] Blue Mussels are able to fight off one species of predator at a time such as sea star (Asterias rubens (=Asterias vulgaris)) or green crabs (Carcinus maenas).

[17] Blue mussels are filter feeders and play a vital role in estuaries by removing bacteria and toxins.

Mussels are a staple of many seafood dishes in various cuisines including Spanish (especially Galician), Portuguese, French, British, Dutch, Belgian, Italian and Turkey as midye dolma.