Mussels can be eaten during pregnancy, but only if they are thoroughly cooked to avoid the risk of food poisoning from bacteria like Vibrio and other harmful toxins. It is important to buy fresh mussels from reputable suppliers, ensure the shells are closed before cooking, discard any that don’t open after cooking, and cook them to an internal temperature of at least 145°F (63°C). Raw or undercooked mussels should be avoided because they may contain harmful bacteria, viruses, or parasites that can cause serious illness in both the mother and baby. Properly cooked mussels are nutritious, providing lean protein, omega-3 fatty acids, iron, vitamin B12, zinc, and selenium, all beneficial for fetal development and the mother's health. Pregnant women should limit seafood intake to 8-12 ounces of well-cooked, low-mercury seafood per week, and mussels fall into the low-mercury category suitable for pregnancy. In summary, eating well-cooked mussels from trusted sources in moderation is safe and beneficial during pregnancy, while raw or undercooked mussels pose health risks and should be avoided.
