Buy the mussels as fresh as possible and keep them in the refrigerator until needed. Wash them off right before dinner and pull off that pesky beard. Get rid of any mussels that don’t close up tightly when tapped on the counter.
Toss the mussels on a medium-hot grill…cook 1-2 minutes, or until they open up. Some will cook fast, some will cook slower than slow.
You’ll know they are ready when the mussel pull away from the shell (discard any that don’t open) . As they open, brush with barbecue sauce… and scoop them when completely cooked (being careful to not spill the juices out)