How to Make Seafood Stew with Shellfish

I want to make some soups/stews etc with mussels in them for my lunches during the week, but I'm not sure how long it can sit in the fridge. As with soup, should I make the soup without the mussels and cook those day by day? I have a recipe for Mussel and White Bean Stew where the mussels are steamed and removed from their shells, then added to the bean stew. Does that make a difference? Also, what if I make a baked dish, like paella, does that affect shellfish differently and extend the shelf life?

Thanks!

Shellfish are among the most delicate of ingredients and don't keep long live especially in the Midwest and don't keep well when cooked either. For mussels what's been available in the Chicago area are bags of US farm raised mussels with the required Harvest Date and Ship Date firmly attached to the bag. We have been having good luck with these but they are smaller, neutral tasting compared to a fresh wild mussel. I don't use any of the frozen kind. I would not precook your mussels and add to your dishes. If you use any fish or mollusk stock, then I would not keep more than 1 day if at all. If your mussels are purchased by the bag with a Harvest Date within a week of purchase, then I would expect them to keep 3 days if stored properly.
If you purchase any other mussels, then I would cook the mussels separately to find the bad ones. We stopped using mussels for many years because the supposedly 'live' mussels we purchased from bulk were spoiled and ruined a few dishes before I started cooking them separately and even then, a few rotten mussels in batch will cause you to throw all the mussels out.
Frankly I would find other ingredients for lunch if you are going to make them ahead and store.-Dick