I don’t see 青口螺 (qīng kǒu luó, literally ‘green mouth snail’), Mytilus edulis, Mussels in supermarkets very often but when I do I always buy some. More often, I eat them in restaurants or from night market seafood stalls.
They tend not to be common in tropical waters, so most here come from the cooler north-eastern waters off China. They are extensively farmed. 乳山 (rǔ shān), a city in Shandong province is famous in China for its mussels. I can buy their mussels online, but have to buy a minimum of 2.5 kg (approx 5½ lbs) at a time and delivery costs more than the molluscs – not so convenient for someone living alone.
The locals cook them strangely to my western mind. I prefer the simple European styles - moules marinière or moules-frites. Also, although it is highly atypical for me, but I do reluctantly admit to liking the Cantonese* favourite, mussels in soup with fermented black beans. However, I prefer my own take on the combination, cooking them broth-less with the black beans.
Mussels with Fermented Black Beans
The locals nearly always shuck them and grill them covered in minced garlic. Nothing wrong with that, but I don't want it every time.
Grilled Mussels with Garlic
*My least favourite type of regional Chinese cuisine.
