How Should Shrimp, Mussels and Other Shellfish Be Stored?

The way to store fresh shrimp is to keep it on ice or in the coldest part of the refrigerator, in a covered container, starting the day it is bought; live mussels go in the same cold spot, in a container covered loosely with a clean, damp cloth so they can breathe. Shrimp should be used within 1-2 days this way; mussels are far more delicate since they are sold alive, and should ideally be cooked the same day. Both kinds of shellfish spoil much faster than red meat or chicken, and spoiled shellfish carries a real risk of food poisoning, so there is little room to stretch the storage time. Moving shrimp or mussels out of their bag and into a wide container as soon as you get them home stops them sitting in their own liquid, which helps them stay fresh longer. What should you check when buying live mussels? Mussels should be carried home in a container or mesh bag that lets air through, not sealed shut; a mussel left in an airtight bag dies quickly. Before cooking, any mussel with a shell that is slightly open or fails to close when tapped should be discarded. As soon as you get them home, setting the mussels in a lidless container over a bed of ice lets them breathe and lets any melted ice water drain away from them. Soaking mussels in fresh water is also a common mistake; left in fresh water for too long, they can become stressed and die, so a brief rinse under cold tap water is enough for cleaning. How long do shrimp and mussels keep in the freezer? Peeled or whole shrimp, tightly packed, can hold their quality in the freezer for about 3-4 months. Mussels are usually frozen already cooked and shelled, and in that form they keep well in the freezer for 2-3 months. Coating shrimp in a thin layer of ice before freezing lowers the risk of freezer burn later on; this method is worth using especially when freezing a large batch at once. How should frozen shrimp and mussels be thawed? The safest way to thaw them is to move them to the refrigerator in a covered container overnight. If you need them faster, shrimp can be thawed in a sealed bag submerged in cold water in about 20-30 minutes; using warm water instead leaves the texture rubbery. A microwave's defrost setting can also work, but since parts of the shrimp can start to actually cook, anything thawed this way should be cooked immediately afterward. Thawing at room temperature is not recommended. How should cooked shrimp and mussels be stored? Once cooked, shrimp and mussels can be kept in a sealed container in the refrigerator for about 2 days. Even though that is a bit longer than for the raw versions, it should still be kept short given how delicate shellfish generally is, and anything with a suspicious smell should not be eaten. Cooked shrimp and mussels can be frozen too; using them within 1-2 months in that state is recommended for the best flavor. In short Shrimp should be stored for 1–2 days and mussels ideally cooked the same day; both keep well in the freezer for a few months. Thawing should happen in the refrigerator or in cold water, and any mussel with a shell that stays open should be discarded without hesitation. If a suspicious smell is noticed, neither product should be eaten.