As your summer grilling correspondent, I am sworn to tell you nothing but the grilling truth. So here it is: You already have all the information you need to grill shellfish, because it is ridiculously easy. Take shellfish, put on grill, remove from grill, eat. That's it.

But no one does it! You rarely see grilled shellfish at barbecues. So you've probably been missing out. We are going to remedy that.

For this post, I grilled oysters and mussels, probably my two favorite mollusks to eat in any form. For the mussels, you need nothing extra. Maybe a squeeze of lime. But that's it! Clams can also be prepared just as easily in exactly the same way.

For the oysters, we're going to add a few things to make them even tastier. Namely: butter. More specifically: an amazing garlic chili butter used at New Orleans restaurant Cochon, a spot that knows how to cook an oyster. Cochon chef Donald Link shared the recipe with New Orleans radio station WWOZ last year, and for that I am thankful, because it is delicious. Save the leftovers if you have any — this butter is great on just about everything.

That said, if you are pressed for time or ingredients, just slap a pat of butter and a squirt of Sriracha on each oyster and you're in business.

To ensure maximum deliciousness for your oysters, you should shuck them just a few minutes before grilling. Shucking is much easier than you think, and it's also a lot of fun. Get yourself a shucking knife and be bold.