Fresh shellfish need to be stored in as cold an environment as possible.
Our recipe for Linguine with Seafood calls for a variety of seafood, including clams and mussels. If you’re not cooking them right away, these and other fresh shellfish need to be stored in as cold an environment as possible. Note that clams and mussels should not come in contact with melted ice since submersion in fresh water can kill them. Because we recommend eating lobsters and crabs within 24 hours of purchase, we don’t bother putting them on ice, but they should not sit in fresh water, either.