They say that the shells of the popular seafood are becoming brittle because of the increased acidity of the oceans.
It leaves mussels more vulnerable to predators and ocean currents, according to a study from Glasgow University.
Researchers believe the same problem could also threaten oysters and other shellfish.
The world’s oceans are becoming more acidic, say experts, because they absorb some of the atmospheric carbon dioxide that contributes to climate change.
Rising acidity reduces the number of bicarbonate ions in the sea, which are vital for the creation of mussels’ two-layer shells.
The shells are made up of calcium carbonate and organic material, being produced by a process known as biomineralisation. The outer later is composed of calcite and the inner layer is made of aragonite.
Researchers at the university’s School of Geographical and Earth Sciences carried out the study of common blue mussels by simulating four levels of acidity projected to occur in the sea over the next few decades.
Study leader Dr Susan Fitzer said: “We found that increased levels of acidification in their habitats have a negative impact on mussels’ ability to create their shells.
Related articles
This could mean that mussels growing in the wild in the future could be more vulnerable to attack from predators
“We worked with colleagues in our School of Engineering to examine the toughness of the shells in the more acidic water against those in control conditions.
“The calcite outer shells of the mussels past a certain threshold of acidity was stiffer and harder, making it more brittle and prone to fracture under pressure and the aragonite inner shell became softer.
“This could mean that mussels growing in the wild in the future could be more vulnerable to attack from predators, as well as from the effect of ocean forces.”
Dr Fitzer said as blue mussels are commonly eaten by humans, rising acidity could affect mussel yields in the fishing industry.
She added: “However, we also found that the effect on the mussels’ shells was reduced when the temperature of the water was increased by 2C.”
Dr Fitzer said they were planning to continue the research and also look at the effects of more acidic water on the shells of other marine organisms, such as oysters and abalone.
The university’s findings are published in the Royal Society’s journal Interface.