Mussels from which locations can contain a chemical poison that is not destroyed during cooking?

Mussels from various locations, including the Pacific Coast, England, and parts of Europe, can accumulate harmful toxins, specifically those associated with harmful algal blooms. These toxins, such as domoic acid and saxitoxin, are produced by certain species of algae and can be ingested by filter-feeding marine organisms like mussels.

Importantly, these chemical poisons are heat-stable, meaning that they are not destroyed by cooking methods that typically eliminate pathogens or other foodborne contaminants. This stability poses significant health risks, as the consumption of contaminated mussels can lead to illnesses such as amnesic shellfish poisoning or paralytic shellfish poisoning.

Therefore, because mussels from all these regions can contain these toxins and cooking does not mitigate the risk, identifying that "all of the above" is indeed the right choice reflects a comprehensive understanding of the potential hazards associated with consuming shellfish from these locations.