Prep time: 15 minutes

Grilling time: 6 to 8 minutes

2 large tomatoes, chopped into 1/2-inch pieces

1/2 cup thinly sliced scallions

3 tablespoons unsalted butter, cut into 3 equal pieces

1 tablespoon minced garlic

 Finely grated zest and juice of 1 lemon

 1/4 teaspoon crushed red pepper flakes

 1/4 teaspoon kosher salt

 1/4 teaspoon freshly ground black pepper

 2 pounds live mussels, rinsed and debearded

 2 tablespoons finely chopped fresh Italian parsley

 1 baguette, torn into bite-size pieces

1. Prepare a two-zone fire for high heat

2. In a 9 x 13-inch, heavy-duty foil pan combine the tomatoes, scallions, butter, garlic, lemon zest, lemon juice, red pepper flakes, salt, and pepper. Mix well. Scatter the mussels over the tomato mixture. Cover the pan with aluminum foil and crimp the edges to capture the steam.

3. Place the pan over direct high heat and cook, with the lid open, until the steam forces the shells open, 6 to 8 minutes. Discard any mussels that do not open within 10 minutes of cooking time (they are unsafe to eat).

4. Carefully pour the mussels and all the liquid into a large serving bowl, toss gently with the parsley, and serve warm. Dip the pieces of bread into the liquid.

Makes 4 servings

For information visit: www.livefirewisdom.com