青口Mussel在世界各地都有飼養出產，以法國出產體形細小的藍青口 Baby Blue 最為有名，因當地水質優良所以品質極高。而澳洲在Tasmanian Spring Bay 養殖的藍青口Blue Mussel 比起新西蘭的青邊青口Green-Lipped Mussel體形略細，每隻只有約6-8cm大小，但肉質嫩滑鮮甜，帶有淡淡海水味。購買鮮活青口，須留意外殼完整合上，色澤鮮明，現時市面也有採用真空包裝保鮮的活青口販買，包裝上有保鮮日期，購回家原包不要開封可存放於雪櫃，開封時青口依然保持鮮活的，烹煮前用刷子將殼刷洗淨及去鬚即可，如清洗時有不鮮活或有異味浮於水面的須取出棄掉。我介紹的做法是會先用少許白酒將青口焗至略呈開口，立即取出離火，將汁液過濾淨，(因青口流出之汁液會有少許什質)，再加味烹調
準備: 1 5 分鐘
烹調: 5 – 8 分鐘
材料：
青口 1 kg
蕃茄 2 個(切粒)
番紅花 0 . 5 茶匙
白葡葡酒 200 ml
上湯 (魚或雞) 200 ml
乾蔥 2 粒 (切碎)
蒜蓉 1 粒(切碎)
牛油 20 g
麵粉 1 湯匙
淡忌廉 100 ml
蔥 2 棵(切粒)
海鹽適量
做法：
1 青口洗淨放於鍋內，加入白酒 100 ml，加蓋煮焗約 5 分鐘至青口略呈開口，立即將青口取出，汁液過濾備用。
2 汁煲放入牛油、乾蔥、蒜、麵粉慢火炒至微黃，將青口汁連同 蕃紅花、白酒 100 ml 及上湯加入麵粉糊內將汁煮至濃滑，加入番茄粒、青口拌勻，最後加入淡忌廉及洒入適量蔥花、即可上桌。
Preparation : 15 minutes
Cooking : 5 -8 minutes
Ingredients：
Mussels 1 kg
2 tomato, diced
0 . 5 tsp saffron
200 ml white wine
200 ml fish or chicken stock
2 cloves shallot, chopped
1 garlic, chopped
20 g butter
1 tbsp plain flour
100 ml fresh cream
2 spring onion, diced
sea salt
Method：
1 Wash and clean the mussels, scrape off the beards, remove and discard those with bad smell. Place the mussels in a pan with 100ml of white wine, cook for about five minutes with cover until the shells open. Remove mussels and strain the broth and set aside.
2 In a deep saucepan, add butter, shallot, garlic and flour, cook over low heat to lightly brown, then add mussels, broth, saffron, remaining white wine and fish/chicken stock. Simmer and stir constantly to produce a smooth sauce, add tomato and stir in fresh cream, serve immediately.
Very tasty and easy enough to cook
yum. Everybody will like this.