Choose only tightly closed, full shells in good condition. Remove any broken, chipped, damaged, or open shells before cooking.
Preheat your gas or coal barbecue to medium-high heat.
While your grill preheats, soak the mussels for 20 minutes in fresh water. The sand grit and salt will fall away as the mussels breathe and filter the freshwater. Some of the mussels may have byssal threads, or "beards," that show up after being soaked. Pull the beards towards the hinge and pull out any hanging threads.
Put the cleaned mussels on the hot grill and cover. Try not to open the cover for at least 5 minutes. At 5 minutes open to check how they are cooking. Remove any mussels with tongs that have opened.
Continue this process for the next 5 or so minutes or until all mussels have opened. After 10 minutes discard any mussels that have not opened.
Garnish with fresh lemon wedges, parsley, cilantro, fresh-cut chili, sea salt, and freshly cracked black pepper. Serve with a side of grilled crusty fresh bread. Serve and enjoy