How long do Mussels (raw) last in the fridge?

Mussels (raw) lasts 1–2 days in the refrigerator. Keep sealed and refrigerated; use clean utensils.

How do you know if Mussels (raw) has gone bad?

Mussels (raw) has likely gone bad if you notice mould, discolouration, or slimy film; sour or fermented smell; mushy or sticky texture. When in doubt, throw it out.

How long can Mussels (raw) sit out before it goes bad?

Mussels (raw) should not be left out more than 2 hours (1 hour above 90°F / 32°C). Refrigerate promptly.

How Long Do Mussels (Raw) Last?

Q: Can you freeze Mussels (raw)?

Yes, Mussels (raw) can be frozen for 3–4 months.

Mussels (Raw) keep 1–2 days in the refrigerator and 3–4 months in the freezer, according to cited USDA/FDA storage references.

2 cited USDA/FDA/FSIS sources
Editorial review · Verified June 2026

1–2 days

Safe range

3–4 months

Safe range

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Based on USDA/FSIS guidance:

Fresh fish and shellfish should be used within 1 to 2 days of purchase and kept on ice in the coldest part of the refrigerator.

The cited storage data lists 1–2 days refrigerated for this food. Source

Discard food left at room temperature more than 2 hours.

How to tell if it's gone bad

Look:Mould, discolouration, or slimy film
Smell:Sour or fermented smell
Texture:Mushy or sticky texture

When in doubt, throw it out. If Mussels (Raw) smells, looks, or feels off — discard it. Food poisoning is not worth the risk.

Can you freeze Mussels (Raw)?

Yes.Mussels (Raw)keeps 3–4 monthsin the freezer when stored in airtight packaging.

How to store Mussels (Raw)

Keep Mussels (Raw) covered in the refrigerator. Use the refrigerator duration shown above for this food state.
Package Mussels (Raw) tightly for the freezer and label the stored date. Use the freezer duration shown above for this food state.

Storage tips

Keep sealed and refrigerated; use clean utensils.

Is it still good?

Enter when you bought or opened it and where it's stored.

Common questions

How long can Mussels (raw) sit out before it goes bad?: Mussels (raw) should not be left out more than 2 hours (1 hour above 90°F / 32°C). Refrigerate promptly.

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