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The article focuses on the discovery of a new mussel species, Vadumodiolus teredinicola, found in an ancient underwater forest off the coast of Alabama, challenging previous depth expectations for this group of mussels and potentially providing insights into the adaptation.

The article focuses on an initiative to build oyster reefs on the floor of the Hudson River off Lower Manhattan as a method to clean the city's waterways and combat flooding.

The article reports on the invasive mussels monitoring program of the Environment Ministry in Saskatchewan.

The honey mussel, which made its debut in British Columbia several years ago and has been inching its way eastward ever since, has started to show up in New York, mostly in restaurants. The name refers to its exceptionally sweet flavor and also to the touches of amber on the shell. Dale Williamson, who runs the B.C. Mussel Company, said it was developed through selective breeding over many generations. The mussels grow on ropes in tested waters and are harvested mainly in the fall and winter. The meat of the mussel almost completely fills the shell. There are 10 to 15 a pound for those graded large, and up to 25 for the medium, which are about 3 inches long. Steam them as you might other mussels, but allow a dozen a serving, at most, because they are rich. They are also excellent baked with a breadcrumb topping. [ABSTRACT FROM PUBLISHER]

In the world of materials, stiffness and stretchiness are usually incompatible. A hard material will crack when you try to stretch it, while a stretchy material will be anything but stiff. But mussels seem to have figured out how to be stiff and stretchy. Their byssal threads -- the fibers that attach them to rocks and other surfaces -- have a protective coating, or cuticle, that can stretch up to 70 percent without cracking. That helps the mussels hold on in the rough and tumble of waves. [ABSTRACT FROM PUBLISHER]

THE eighth graders picked their way down along a gray, stony slope that didn't look much like a beach, the word their teacher kept using to describe this spot beneath the rainbow arch of the Bayonne Bridge. They were heading for the water that laps all around their peninsular hometown, water they rarely get near enough to examine. [ABSTRACT FROM PUBLISHER]

For most people this weekend marks the beginning of summer's end. But the rites of the warm season continue well into October in Guilford, at a place called the Place. The name may seem a tad presumptuous for a red clapboard-sided establishment of modest dimensions, where crushed clamshells litter the ground and all of the seating is on cut tree stumps outside. But if you love fresh seafood, and prefer not to have it deep-fried, the Place, open since 1971, is indeed a special kind of clam shack. [ABSTRACT FROM PUBLISHER]