When I sent out printed invitations for a fiftieth anniversary party my brother and I were throwing for my parents, the first line read: "Please join us for an intimate evening in celebration of..." and then went on with the rest of the details. By using the word "intimate" I was trying to signal to the guests how important each one's presence was; that this wasn't some huge shindig where their absence barely would be noticed.

A classic cookbook I've been reading reminded me that, to convey that intimacy, it's as important to take just as much care with your ingredient list as your guest list. "Intimate Gatherings: Great Food for Good Friends" is by Ellen Rose, who had owned Los Angeles' famed Cook's Library bookstore, and co-worker and journalist Jessica Strand. The authors stressed that ease, which they strived for, does not rule out specialness. Their Barbecued Mussels in the Shell, for instance, which is one of their most-requested recipes following parties, involves just two ingredients and a few minutes of cooking time.

Small, simple, yet distinct, touches are the keys, noted Rose. They use blood oranges in their sorbet, spike it with vodka and garnish it with fresh mint. An arugula salad gets the impressive addition of roasted shallots and toasted pecans. Grilled peaches have bittersweet chocolate melting within them. Nectarine salsa is spiked with jalapeno, cayenne, cider vinegar and teardrop tomatoes.

BARBECUED MUSSELS IN THE SHELL

2 pounds fresh mussels, debearded and scrubbed

1 cup dry white wine

Yields 4 servings.

Heat the grill. With tongs, carefully place the cleaned mussels evenly on the rack. Cover for 2 to 3 minutes, or until mussels begin to open. As they open, use tongs to run the mussels so that the shell that the meat is attached to is closest to the flame. Using a turkey baster, squirt a small amount of water only onto the meat of each mussel. Cook for another 1 to 2 minutes.

Turn off grill. With tongs, remove from grill to a serving platter. At a location well away from grill, using turkey baster, just before serving, squirt a small amount of wine onto the meat of each mussel.

-Adapted from "Intimate Gatherings"

NECTARINE SALSA

4 medium plum tomatoes, coarsely chopped

22 yellow teardrop tomatoes, quartered

1 red onion, minced

1 jalapeno pepper without seeds, minced

1 (15-ounce) can black beans

2 ripe nectarines, peeled and coarsely chopped

Juice of 2 limes

1/4 teaspoon cayenne pepper

1/2 teaspoon salt

3 tablespoons cider vinegar

1/4 cup olive oil

Yields 4 servings, if served topped over a meal, such as grilled tuna, or 8 servings if served as an appetizer with chips.

In a medium mixing bowl, combine the tomatoes, onion, jalapeno pepper, black beans and nectarine. Add remaining ingredients; stir until completely mixed. Serve immediately or refrigerate, tightly covered, for up to 1 day.

-"Intimate Gatherings"

Photo courtesy of FoodNetwork.com

AFTER-WORK GOURMET COOKBOOK SHELF

Just about this part of the summer is the best time for an ice cream adventure. That's what Stef Ferrari dreamed up when creating "Ice Cream Adventures." Flip the pages until you hit on the perfect innovative treat for you, such as a hot fudge sundae on a pretzel bun or spicy popcorn ice cream. The adventure first started when Ferrari opened Hay Rosie, her acclaimed New York City ice cream parlor that has since closed. Fortunately, her one-of-a-kind cold creations live on in the pages of this refreshing book.

Mussels are an elegant meal, yet easy to cook on the grill.

Lisa Messinger is a first-place winner in food writing from the Association of Food Journalists and the author of seven food books, including "Mrs. Cubbison's Best Stuffing Cookbook" and "The Sourdough Bread Bowl Cookbook." To find out more about Lisa Messinger and read features by other Creators Syndicate writers and cartoonists, visit the Creators Syndicate website at www.creators.com.