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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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