1 small onion, finely chopped

1 clove garlic, finely chopped

2 tablespoons (30 ml) olive oil

1/2 cup (125 ml) ketchup

2 teaspoons (10 ml) brown sugar

2 teaspoons (10 ml) Worcestershire sauce

Hot pepper sauce, to taste

Salt and pepper

4 lb (2 kg) mussels, scrubbed and bearded

Preheat the gas grill, setting the burners to high.

In a saucepan over medium-high heat, soften the onion and garlic in the oil. Add the remaining ingredients except the mussels. Reduce the heat and simmer for 5 minutes. Season with salt and pepper.

Place the mussels on a baking sheet. Set the sheet on the grate of the grill. Cover the grill and cook until the mussels open, 6 to 7 minutes. Discard any mussels that did not open.

Set aside half the grilled mussels with their cooking juices (see note). In a large bowl, toss the other half with the sauce. Serve immediately. Delicious with green salad and fries

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