Whisk together the olive oil, garlic, ginger, lemon zest and some salt and pepper in a small bowl.
Put the swordfish in a large bowl. Put the onions, courgette and tomatoes in another large bowl. Evenly divide the olive oil mixture between the two bowls and toss to coat. Cover and let marinate for about 30 minutes to 1 hour at room temperature.
If you're using wooden skewers, soak them in water for at least 30 minutes before you start cooking.
Preheat a grill over medium-high heat (or light your fire and get your braai ready!).
Meanwhile, thread the swordfish onto the skewers, alternating with the onions, courgettes and tomatoes.
Brush the grill/braai grates with oil. Place the kebabs on the grill/braai, sprinkle with salt and pepper, and grill/braai until lightly charred and grill-marked and the swordfish is cooked through, 3 to 5 minutes per side.
Make the butter by mixing together all the ingredients, then season and set aside.
Use kitchen scissors to cut along the tops of the crayfish shells, then flip the tails over and crack the ribs of the shell. Use your fingers to open the shell and loosen the meat keeping it attached at the base and pull it half out. Use aknife to cut along the top of the tail without cutting all the way through and remove the vein if you see one. Add some butter to each one. The tails can be prepared a few hours ahead and chilled.
When your fire is ready, braai the crayfish tails for 10 mins (turning over) until cooked through. Put the butter into a small bowl for diners to dip the crayfish meat in. Serve with lemon wedges and scatter with extra parsley.
Mix the butter and garlic with a big pinch of salt.
Heat the braai until the coals are ashy white. Lay a sheet of tin foil about 60cm long on the kitchen counter, put another sheet of the same size on top, then add a third sheet about 30cm long across the middle of the other sheets to make a cross shape. Spread the shallots in the middle of the foil, pile the mussels on top, dot the garlic butter all over, then scatter over half the parsley. Season, then fold the foil in at the sides to create an oval bowl shape.
Pour the wine into the foil bowl and then seal it by scrunching the foil together at the top. Make sure that it’s well sealed so that the mussels can steam – use an extra sheet of foil to wrap the whole parcel if necessary.
Carefully place the parcel on the braai coals (we put them on the grid, but they can definitely go straight on the coals) and cook for 10 mins.
Open the parcel and check the mussels have opened up. Hot steam will billow out, so be careful. Pour in the cream, cover (if you're using a Weber) and allow to cook for a few mins longer, so the smoky scents of the braai can get in.
Sprinkle with the remaining parsley and serve with warm crusty bread.
My good friend Laura cooked mussels for the first time and decided just to wing it! This is her own recipe and it sounds delicious! Just goes to show that you can always improvise with mussels... if you're using @themusselmonger's super fresh mussels that is! The mussels we get from them on Fridays are literally picked on the same morning - so you couldn't get them fresher anywhere else.
In a large pot, bring the white wine to a boil, add the mussels and steam until they are opened (roughly 10 mins)
Meanwhile, in a saucepan, heat up the oil and fry the garlic, ginger and spring onions until soft. Add a tin of coconut cream, lemon zest, lemon juice, lime juice, white wine, chilli flakes, ground cumin, garam masala, 1t honey and salt.
Once the mussels are cooked, add some white wine that you steamed them in to the sauce.
Transfer the mussels to serving bowls, top with the sauce and scatter with fresh coriander.