Something sweet is in order! Let's put a hold on the fish and veggies and say 'he-llo' to sugar and ice cream. Even better when you add biscuits to the mix.

My man's mom is a phenomenal cook. She whips together this strawberry shortcake in two seconds flat, and it's GOOD. Sweet strawberries over crispy biscuits and vanilla ice cream to finish it off.

Hello, Summer. Go ahead and try to kill me with your heat. I'll be too busy swimming and eating grilled food to notice.

My man gets his grilling skills from his father. Both men are masters at cooking things to a smoky perfection, and it satisfies my soul. We started with grilled mussels and moved onto this main course.

First up…grilled peppers (look at those colors!!!) Bell peppers (Green, yellow and red) as well as a few sweet anaheims and spicy poblanos and jalapenos.

Slice peppers, remove the ribbing and seeds, toss with olive oil, salt and pepper, and grill in basket for about 10 minutes.

And now for the star of the show…Grilled Lemon Pepper Salmon. Simply top with lemon pepper and you're ready to grill. The guys have a crazy ability to grill the fish until it is flakey but still pink and juicy. Heaven.

And I am of the firm opinion, that no grilled meal is complete without Portobello mushrooms. Clean with a wet paper towel, and brush with olive oil and a sprinkle of salt and pepper. Some people remove the stem, but I leave it on. More mushroom goodness to enjoy. Grill both sides for about 3 minutes. Remove from grill and top with goat cheese.

This final picture doesn't show the Corona I was enjoying, but I highly recommend an icy cold one with a lime.

Those delicious doozies are grilled mussels. Yup. That's right. Mussels spread on the grill until they yawn open, and say, "I'm ready! Please drown me in delicious sauce and serve me with bread."

A few mussel tips before we get started with the recipe:

1. If you can buy de-bearded mussels from your seafood vendor…do. It will save you a lot of time scrubbing with a toothbrush.
2. Ask the seafood vendor to pick out only mussels that are tightly closed. Closed mussels are alive. (Alive = good). When they open they are dead. (Dead = bad)
3. Good seafood shops will give you the mussels in a net bag, so the mussels can breathe. If they give them to you in a plastic bag, this is fine. Just leave the bag open on the car ride home. Remove the mussels from the open bag as soon as you get home, and place over ice. If a few mussels die on the way home (they open up) that is fine. Just throw them away.
4. Some mussels will open slightly, and this doesn't necessarily mean they are dead and therefore bad for cooking/eating. Tap them firmly with your finger. If they are still alive they will snap their little shell shut. If they don't close when tapped, THROW THEM AWAY.
5. If serving mussels as a main course, I go with 1 pound of mussels per person. If this is just an appetizer, before a serious meal, you can do about 1/2 pound per person.

Melt butter and olive oil in LARGE stock pot. Saute garlic until softened. Add all ingredients except parsley and mussels. Cook over medium heat for about 10 minutes until flavors have melded. Remove from heat, add parsley and set aside.

Spread clean mussels (all firmly shut) over a hot grill. When they open about 1/2 inch - 1 inch, they are ready. Remove from grill and place into pot of sauce. When all mussels have been added to the sauce, bring the pot to a table. Serve with crispy bread for sopping up the awesome sauce.