2 lb. mussels
1 jar prepared salsa, taco, or hot pepper sauce
Charcoal grill or hibachi

Rinse mussels with ice cold water and remove beard. Discard any wide open mussel that does not shut or move when the shell is tapped.

Place the mussels on the grill in one even layer, 4 inches above the hot coals, and cook 5 minutes. Mussels cook in their own juices and some may cook faster than others. To avoid over cooking, remove them as they pop open, and the meat firms up and pulls away from the shell.

The mussels will have a delicious smoked flavor, and are great when dipped in salsa or taco sauce or in melted butter with a hot pepper sauce.