Summary
Geara opened her restaurant a mere three months ago and business, she says, has been booming since.
In Lebanon, restaurants ship in mussels for once-a-week specials, typically from January to February, but Geara believes that one can have good quality mussels for at least nine months.
Geara says fresh mussels are less expensive than farm-raised ones.
However, serving mussels can be a daunting task for the unacquainted.
There is a simple way to check, Geara says, by tapping the outer shell; a live mussel will shut tightly when moved.
There are two options for patrons: 500 grams of mussels served in the traditional cocotte with an open side of fries for $25 or the special "Gogo" option with 1 kg of mussels served with open fries and alcohol for less than $50 .
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