Seafood is the main source of dietary mercury (Hg) exposure and it can be affected by species, origin, tissue, and processing. The objective of this study was to investigate total Hg in shrimp and mussels from the retail market, compare species, body tissue distribution and cooking time, and to estimate dietary exposure. A total of 126 samples (whiteleg and Atlantic seabob shrimp and South American mussel) were analyzed. Total mercury was quantified by combustion atomic absorption spectrometry with gold amalgamation. Every sample had total Hg lower than maximum legislation levels. Higher mean levels were found in mussels compared to shrimp; and whiteleg shrimp had higher mean Hg levels compared to Atlantic seabob (p < 0.05). Mercury levels in the muscle were higher than in the exoskeleton. Boiling for up to 4 and 6 min did not affect Hg levels in shrimp and mussels, respectively. The estimated methylmercury (MeHg) mean intake from the consumption of shrimp and mussels (0.04–0.09 μg/kg bw for 3 portions/week consumption) was low, less than 6% of the provisional tolerable weekly intake – PTWI.CNPq - Conselho Nacional de Desenvolvimento Científico e TecnológicoFAPEMIG - Fundação de Amparo à Pesquisa do Estado de Minas GeraisCAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superio
