How long do mussels, clams and oysters last in the fridge and freezer?

In short: mussels, clams and oysters keep 5 to 10 days in the refrigerator at 40°F (4°C) or below. Freezing not recommended.

Storage times at a glance

Type	Fridge (40°F / 4°C)	Freezer (0°F / −18°C)
Live clams, mussels, oysters and scallops	5 to 10 days	Freezing not recommended
Shucked clams, mussels, oysters and scallops	3 to 10 days	3 to 4 months

Keep live shellfish breathing

Live mussels, clams and oysters need air. Store them in the refrigerator in an open bowl covered with a damp cloth or paper towel, never in a sealed bag or in water, which suffocates them. Kept this way they last 5 to 10 days, but they taste best within a day or two.

The tap test

Before cooking, throw out any shellfish with cracked or broken shells. If a mussel or clam is open, tap it: a live one closes. Throw away any that stay open. After cooking, discard any that did not open.

Shucked shellfish and freezing

Shucked mussels, clams, oysters and scallops keep 3 to 10 days in the refrigerator and freeze for 3 to 4 months in their liquid. Freezing live shellfish in the shell is not recommended. People with weakened immune systems should avoid eating raw oysters.

How to store fish and seafood

• Keep fresh fish and seafood in the coldest part of the refrigerator and use it quickly.
• Store live shellfish in a container covered with a damp cloth, never in an airtight bag or in water.
• Discard live shellfish whose shells are broken or stay open when tapped.
• Thaw frozen fish in the refrigerator overnight, or sealed in cold water if you need it sooner.
• Cook fish to 145°F (63°C), until the flesh is opaque and separates easily.

Freezer times are about quality, not safety

Food kept continuously frozen at 0°F (−18°C) stays safe indefinitely; the freezer times above are about flavor and texture. Label packages with the date you froze them.

Avoid freezing, thawing and refreezing the same food. Every cycle damages texture and flavor, and food that thawed outside the refrigerator gives bacteria a chance to grow. Raw food thawed in the refrigerator can be refrozen, with some loss of quality. Food thawed in cold water or in the microwave must be cooked before it goes back in the freezer. Never refreeze food that thawed on the counter or stayed out more than 2 hours. Freeze in small portions so you only thaw what you need.

When in doubt, throw it out

These times assume food was handled safely and refrigerated promptly. If the package shows a use-by date that comes sooner, follow the label. Trust your nose too: if food smells sour, rancid or simply off, or looks slimy or moldy, throw it out, even within these times. The reverse is not true: the bacteria that cause food poisoning usually do not change the smell or appearance, so food that smells fine past these times is not safe either. Never taste food to check whether it is still good.

Never lose track of the date again

The hard part is rarely knowing the rule; it is remembering when you put the food away. FridgeBuddy lets you scan the barcode and printed date, choose how early you want a reminder, and see what to use first across your fridge, freezer and pantry.

Frequently asked questions

How long do mussels, clams and oysters last in the fridge?

5 to 10 days at 40°F (4°C) or below, according to the USDA cold food storage chart.

Can you freeze mussels, clams and oysters?

Freezing not recommended. Refrigerate instead and use within 5 to 10 days.

Related FridgeBuddy guides

• Raw salmon and fatty fish — Fridge and freezer storage times.
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• Fresh shrimp — Fridge and freezer storage times.
• Crab and lobster — Fridge and freezer storage times.
• Food storage chart — Fridge and freezer times for every food in this guide.
• Food expiration tracker — Get reminded before food in your kitchen expires.