Mussels do not have a blood pressure lowering effect, and there is no evidence that eating mussels can lower blood pressure in people with hypertension. Patients with hypertension should not eat mussels as a treatment for lowering blood pressure, as this may cause delays and lead to adverse consequences. Mussels are relatively high in nutritional value, rich in protein and other nutrients, and there are no significant adverse effects of eating mussels in patients with hypertension. Patients with hypertension should take standardized therapeutic measures to lower their blood pressure, including therapeutic lifestyle modification, rational selection of clinical first-line antihypertensive drugs, with preference for long-acting drugs and, if necessary, combined applications, to keep blood pressure under long-term control in the target range. In addition to lowering blood pressure, other cardiovascular risk factors such as blood glucose, lipids, uric acid and homocysteine should be actively controlled.