All About Mussels
Your complete guide to mussels - discover how to store it properly, identify when it's gone bad, and find the best substitutes for your recipes.
How Long Does Mussels Last?
Storage times and freshness tips for mussels in different conditions.
Safety first: This guide provides general information. When in doubt, throw it out! Trust your senses and err on the side of caution. If something smells, looks, or tastes off, don't consume it.
raw, live in fridge1-2 days (ideally consume on day of purchase)
Signs of Spoilage
Shells wide open that do not close when tapped; strong, unpleasant fishy or ammonia-like odor; slimy or dull appearance of the meat (if visible); broken or cracked shells.
How to Check
Smell: Fresh mussels should smell clean, briny, and like the ocean – never strongly 'fishy' or sour. Visual/Touch (Tap Test): Check for open shells. Gently tap any mussels that are open. If they do not close tightly within a minute or two, they are dead and should be discarded. Discard any mussels with visibly broken or cracked shells. Weight: They should feel heavy for their size, indicating they are still alive and contain their liquor.
Storage Tips
Store mussels in their original mesh bag or a bowl covered with a damp cloth in the coldest part of your refrigerator. Never store them in an airtight container or submerged in water, as they are alive and need to breathe. Do not rinse or 'de-beard' until just before cooking.
cooked in fridge2-3 days
Signs of Spoilage
Strong, unpleasant fishy, sour, or 'off' odor; slimy texture; discoloration (meat appears darker or duller); mold growth.
How to Check
Smell: A strong, offensive odor is the primary indicator. Cooked mussels should still have a pleasant, savory aroma. Visual: Look for any slime on the surface or unusual discoloration of the meat. Texture: The meat should not feel slimy to the touch. Discard any mussels that did not open during the initial cooking process, as they were likely dead before cooking.
Storage Tips
Store cooked mussels (shelled or in shell) in an airtight container in the refrigerator. Ensure they cool down quickly before refrigerating. When reheating, ensure they reach an internal temperature of 165°F (74°C) throughout.
cooked in freezer2-3 months (for best quality)
Signs of Spoilage
Excessive freezer burn (dry, discolored spots on the meat); off-flavors or odors upon thawing and reheating; significant loss of texture or flavor.
How to Check
Visual: Check for large areas of freezer burn, which indicates dehydration and quality loss. While safe, the texture and taste will be compromised. Smell/Taste (after thawing and reheating): If they have an 'off' smell or taste after thawing and reheating, discard them. Minor ice crystals are normal, but excessive ice inside the packaging can indicate improper sealing or temperature fluctuations.
Storage Tips
For best results, remove mussels from their shells before freezing. Place them in an airtight freezer bag or container, removing as much air as possible to prevent freezer burn. You can also freeze them in their cooking liquid. Label with the date. Thaw overnight in the refrigerator before reheating. Quality degrades over time, so consume within the recommended duration for optimal taste and texture.