Subtly smoky from a wood-infused fire and lightly spiced, mussels grilled on the half-shell might be spring’s easiest and most appealing appetizer (or, say, Tuesday night dinner). Like oysters, mussels can either be cooked in their shell (steamed and/or heated until they sputter open), or opened raw and fired in a half-shell. The latter is perfectly suited for the grill, and couldn’t be easier to prepare; just add a drizzle of oil and a pinch of seasoning (obviously we’re biased here, and think Fish Monger is the bomb). The prep is easy and fun, you can enlist a few friends or kids to help open the glossy black mussels. The actual cooking process won’t take more than a few minutes, so before you place the mussels on the fire, make sure the table is set, crackly bread and butter, and a cold rosé from the South of France or crisp Pilsner are at the ready.