Sure, I love clams, but when it comes to mussels ”“ fahget ’bout it! I adore these succulently sweet mollusks, especially when they are combined with smoky ham, salty cheese and a spicy ”¦ well, spice! They’re great for the outdoor picnic and any formal gathering and crisp up beautifully while retaining the essence of the sea in every bite. For some great side dishes to enjoy with your mussels before the summer is out, go to theyankeechef.com.

Summertime Outdoor Mussels

1 pound fresh mussels, scrubbed and debearded

3 ounces cooked, smoked ham of your choice, minced

1 teaspoon dried chives

1 teaspoon minced garlic in oil

1/2 teaspoon chili powder

1 cup dried bread crumbs, unseasoned

1/4 cup grated Parmesan cheese

2 tablespoon butter or margarine, melted

Preheat outdoor grill to medium heat. Meanwhile, bring mussels to a boil covered with water, adding the minced garlic. Boil until shells open, about two minutes. Strain and remove mussel meat from the shells. Wash the shells clean and set aside. Chop mussel meat and add to a bowl with remainder of ingredients, mixing well. Equally divide the mussel mixture into as many halved mussel shells as able.

Carefully place filled shells onto grill grate over indirect heat. Close lid and cook 6-8 minutes, or until heated through and the top is starting to crisp. Remove and serve with lemon wedges if desired.

Find that the day you want to make these is overcast or raining? Simply heat your oven to 425-degrees F and throw mussels on a baking pan. Cook for 8-10 minutes, or until crispy on top.

— Chef Jim Bailey is The Yankee Chef and an authority on New England food and its history. He is a respected food columnist from Maine and is married with four children. You can email questions or comments to theyankeechef@aol.com and visit theyankeechef.blogspot.com.