Sticky mussels inspire biomedical engineer yet again

Mussels are delicious when cooked in a white wine broth, but they also have two other well-known qualities before they’re put in a pot: they stick to virtually all inorganic and organic surfaces, and they stick with amazing tenacity.

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<p><a href="http://www.physorg.com/news111936522.html">Sticky mussels inspire biomedical engineer yet again</a></p> <p>Mussels are delicious when cooked in a white wine broth, but they also have two other well-known qualities before they’re put in a pot: they stick to virtually all inorganic and organic surfaces, and they stick with amazing tenacity.</p>