Scrub and rinse the mussels, then remove the beards. Spread the mussels in a single layer in a 13- by 9-inch heavy-duty aluminum foil pan.
TO MAKE THE SAUCE: In a small bowl whisk together the sauce ingredients and pour over the mussels.
Peel the ginger and cut into slivers. Trim the onions and chop finely. Scatter the ginger and onions over the mussels. Cover the pan with aluminum foil.
Grill the mussels over Direct High heat until they are opened, 5 to 6 minutes. Transfer immediately to individual soup bowls, discarding any mussels that are still unopened. Spoon the sauce over the top and serve warm.
From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
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