Seafood
Mussels (HK 青口 market category)
Mussels sold as HK 青口 are a market category; shell colour does not establish species; appearance is supporting evidence only, so confirm the original label or counter sign.
- 繁體中文
- 青口
- English
- Mussels (HK 青口 market category)
- Bahasa Indonesia
- Mussel (青口)
- Tagalog
- Tahong (青口 / mussel)
What is it?
Mussels (HK 青口 market category) is a Hong Kong market or food-shop term. This page keeps the locked market scope and does not infer species, cut or formula from colour or one shape.
How to identify it
Whole mussels generally have paired elongated shells. Shell colour does not establish species; confirm the complete label or counter name.
- paired elongated shells
- shell colour is supporting only
- label or counter name confirms species and origin
Common confusion
Clams (HK Market Category) / Oysters
Clam shells are often rounder and oyster shells rougher and less regular; for mussels, use the complete label with the paired elongated shell as supporting evidence.
Common Hong Kong household uses
Prepare it according to the employer’s recipe and product label, then cook it thoroughly before serving.
Preparation or handling
Use separate tools for raw molluscan shellfish and clean work surfaces. Heat the centre to 90°C for 90 seconds, or boil at 100°C until shells open and continue for 3–5 minutes; discard any that remain closed after cooking.
Storage
Keep molluscan shellfish covered at 4°C or below on the lowest refrigerator shelf, separate from cooked and ready-to-eat food; buy only from reliable licensed premises.
Helper tip
Clam shells are often rounder and oyster shells rougher and less regular; for mussels, use the complete label with the paired elongated shell as supporting evidence.
What Ma’am or Sir may say
買青口，睇清楚牌仔，返嚟分開生熟處理。The employer asks for Mussels (HK 青口 market category), with the label checked and raw food kept separate from cooked food at home.
Useful market phrase
唔該要青口，要原裝標籤或檔口牌清楚嗰款。Does the image look correct?
Last reviewed
Sources
- Hong Kong Food and Environmental Hygiene Department / Centre for Food Safety — FEHD AQUATIC
- Hong Kong Food and Environmental Hygiene Department / Centre for Food Safety — FEHD AQUATIC JYUTPING
- Hong Kong FEHD / Centre for Food Safety — FEHB 247 Appendix I food classifications and examples
- Hong Kong Food and Environmental Hygiene Department / Centre for Food Safety — CFS SHELLFISH SAFETY
- Hong Kong Centre for Food Safety — Prevention of Cross-contamination
- Hong Kong Centre for Food Safety — Store - Five Keys to Food Safety
- Hong Kong Centre for Food Safety — Seafood Safety and Hygiene
- Hong Kong Food and Environmental Hygiene Department / Centre for Food Safety — CFS COOK REHEAT
- Source publisher recorded in Phase 2B evidence — FAO BIVALVE BIOLOGY