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I had local ( East Bay) mussels last week and the meats were plump but still a little silky. Maybe another month or so and they'll be nice and plump. Alot of the mussels you see in the stores are from Maine. Not many if at all are there guys dredging in Narry Bay. The tiny crabs that sometimes live inside the mussels prevent them from being marketable. When the time is right I'll take a local Narry Bay mussel over a Maine mussel any day. Mussels are good chum for conch also.
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