Mussels
Mussels are safe during pregnancy as long as they are cooked thoroughly until the shells open. Raw or undercooked mussels should be avoided.
Mussels are a good source of protein, iron, and vitamin B12, and are safe to eat during pregnancy provided they are cooked properly. Like other shellfish, mussels can carry bacteria, viruses, or biotoxins if eaten raw or undercooked, so the standard advice is to cook them until the shells open fully — this is both a sign of doneness and a practical safety check. Any mussels that remain closed after cooking should be discarded, as this can indicate they were dead before cooking and unsafe to eat. Pre-cooked, vacuum-packed mussels sold in supermarkets are safe as long as they are reheated until piping hot throughout.
What to be aware of
- Cook mussels until the shells open fully; discard any that stay closed.
- Avoid raw mussels entirely, including in dishes like ceviche.
- Buy live mussels from a reputable fishmonger and cook them on the day of purchase.
- Reheat pre-cooked, vacuum-packed mussels until piping hot throughout.
- As with other shellfish, limit to a couple of portions a week as part of a varied diet.
NHS guidance: https://www.nhs.uk/pregnancy/keeping-well/foods-to-avoid/
US guidance
The FDA includes mussels among seafood that is safe during pregnancy provided it is fully cooked, with the same 2-3 servings a week guidance as other low-mercury shellfish.