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Storing Fresh Shellfish * Live shellfish should be refrigerated in containers covered with clean, damp cloths—not airtight lids. Discard shellfish that die. * Live mussels, oysters and clams may open their shells even in the refrigerator. Give them a tap. They will close if alive; if not, discard. * Cook fresh shellfish within one to two days. Source: FMI |
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