If there are Velella present this is usually accompanied by the presence
of at least a species of Janthina (pelagic mollusc).

lindawbush wrote:

> Hi, Everyone!
>
> This reference to Velella gave me an idea for a club
> program, viz. "Interesting things you might find
> beachcombing that are NOT molluscan."  Any suggestions?
>  And then I will research them on the Web.
>
> Thanks,
> Linda, Program Chairman
> Greater St. Louis Shell Club
>
> -------------------------------------
> On Sat, 10 May 2003 17:04:42 -0400
>   Paul Monfils <[log in to unmask]> wrote:
> >Hi Stan,
> >
> >A bivalve will open when cooked only if it is alive.  If
> >it dies on the beach, the adductor muscle often relaxes,
> >allowing the shell to open. However, sometimes bivalves
> >die on the beach and bake in the sun without opening. At
> >that point, cooking them won't open them. If they are a
> > form that seals tightly on all edges, like Venus clams,
> >it can be very difficult to get them open without
> >chipping the shell. However, for forms which don't seal
> >completely, like Pectens and pearl oysters, soaking them
> >in water to which a bit of liquid dish detergent has been
> >added will often re-soften the dried soft parts and allow
> >the shell to open. Also, this treatment may make the
> >adductor muscle actually detach from one or the other
> >valve of the shell. Lower the shell into the solution and
> >turn it until you see a stream of bubbles coming out of
> >the shell. Hold it in that position until the bubbles
> >stop. The idea is to get as much air out of the shell as
> >possible, and thereby as much solution as possible into
> >the shell.  The shell should sink in the solution.  You
> >may have to soak it a couple of days.
> >
> >If you couldn't find online information on Velella, it
> >may be because you were misspelling the name. Here are a
> >couple of sites:
> >
> >http://jellieszone.com/velella.htm
> >
> >http://morro-bay.com/docents/curt-beebe/velella/
> >
> >Regards,
> >Paul M.
>
> <TEXTAREA NAME="Signature" ROWS="4" COLS="60">

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