Directions

1. Prepare a grill for one-zone cooking and build a medium fire. When the coals are glowing red and covered with a fine gray ash, add a couple of hardwood chunks (or a log adjacent to the fire) and allow the wood to burn halfway down.
   

2. Meanwhile, open the mussels by pulling the two shells apart and twist the empty half shell (being careful to preserve the mussel and its juices in the other shell) until it pops off. Discard the empty half shell and place the mussel on a grill rack that you can place directly on the coals (a smaller cross hatch works well so you won’t lose any to the fire). Repeat with the remaining mussels.
   

3. Drizzle the mussels with the olive oil (getting a few drops in each shell), season with a generous pinch of Fish Monger, and then carefully place the rack directly on the hot coals. When the mussels contract and the juices begin to sizzle (this shouldn’t take more than a couple minutes), remove them from the heat and place the hot rack in a rimmed baking sheet or on another heat-proof tray. Serve immediately, with a crackly baguette and cold rosé or a crisp lager.