| Mussels(cleaned and beards removed)青口清洗并取腮 | 1 lb |
| Leeks(cleaned and thinly sliced)大葱取葱头清洗切细丝 | 1 bunch |
| Garlic(chopped)蒜剁碎 | 4 |
| Salt pork(md dice)咸肉切中粒 | 3 oz |
| Hard cider 带酒精的苹果醋 | 1 1/2 cup |
| Cream 奶油 | 1/2 cup |
| Parsley(chopped)香叶剁碎 | Garnish |
| Olive oil 橄榄油 | 2 tbsp |
| Thyme 百里香 | 1 sprig |
Clean the mussels and remove the beards.清洗青口并把腮取出。
In a sauce pan, heat the oil and render the salt pork. 橄榄油入锅加热，加入咸肉煸出油。
Add the leeks and garlic, season with pepper and cook until the leeks are soft, about 10 minutes. 加入大葱和蒜，加黑椒粉调味，炒至大葱变软，约10分钟左右。
Deglaze with cider,add thyme and reduce by 1/2. Add mussels, cover the pan and allow mussels to steam, about 3-5 minutes, shaking the pan occasionally.用苹果醋炝锅，加入百里香收汁至1/2,然后加入青口，盖上锅盖闷煮3-5分钟，期间时尔晃一下锅。
When mussels have opened, remove them from the pan carefully with tongs and arrage in a serving bowl. Discard any that did not open. Add the cream to the remaining liquid and simmer for a few minutes. Season with salt and pepper. Pour the sauce over the mussels and garnish with fresh parsley.青口开口后用钳子夹起摆放在碗中，有不开口的取出丢弃。将奶油加入锅中剩余的汤汁中煮几分钟，用黑椒粉调味，然后浇在青口上并用香叶碎装饰。
