This study compared conventional and experimental strategies, along a mussel supply chain, before (pre), during and after (post) transportation at pilot commercial scale. The main focus was on depuration and re-watering (immersion of mussels pre-transport and re-immersion at post-transport) and the use of ice versus ambient temperature (0 °C and 8 °C), and humidity (use of a lid or cover) during transport. Improvements to the supply chain were measured via survival, batch weight dynamics and ammonium serum concentration (as a simple physiological stress assay). We found that ice is not the key management component for keeping mussels alive. Survival and stress were reduced via depuration and rewatering. We also present and discuss transport measures strategies benefitting both producers and shellfish merchants, representing a total cost saving of 14%.