Your braai need not be limited to chops and boeries. Light the fire and impress your guests this festive season with these easy seafood recipes.

MUSSELS WITH EXOTIC TOMATOES
Serves 6
Prep Time 10 min
Cook Time 20 min

INGREDIENTS
6 tbsp olive oil
2½ cups exotic tomatoes
2 garlic cloves, grated
1 cup white wine
½ cup fish stock
1 tbsp tomato paste
Zest and juice of 1 lemon,
plus wedges to serve
1 tsp origanum
1.5 kg mussels, cleaned
Handful parsley
1 baguette, toasted on the braai

METHOD
1. Heat a potjie over hot coals. Add the olive oil and 2 cups tomatoes and cook until blistered.
2. Add the rest of the ingredients, except the mussels, parsley and baguette, and simmer for 5 minutes.
3. Add the mussels, put the lid on and cook for 5 minutes, until the mussels are all open.
4. Season to taste and serve topped with extra tomatoes, parsley, toasted baguette and fresh lemon.

CALAMARI, LIME AND CHILLI SALAD
Serves 6
Prep Time 10 min
Braai Time 8 min

INGREDIENTS
For the salad
500 g calamari rings
2 garlic cloves, grated
½ tbsp chilli flakes
3 tbsp olive oil
Zest and juice of 1 lime
For the chilli dressing
Juice of 1 lime
2 tbsp olive oil
1 tbsp honey
1 green chilli, thinly sliced
To serve
2 cups sugar snap peas, sautéed
2 cups baby spinach
1 lime, sliced
¼ cup bean sprouts
1 green chilli, sliced

METHOD
For the salad
1. Toss the calamari rings with the garlic, chilli flakes, oil, lime zest and juice. Set aside to marinate for 10 minutes. Go check on your fire in the meantime.
2. Braai the calamari over hot coals for 3–4 minutes, flipping often to avoid burning and sticking.
3. Cool slightly in a bowl.
For the chilli dressing
1. Whisk together all the ingredients and drizzle over the calamari.
To serve
1. Arrange the calamari, peas and spinach an a serving platter and scatter with lime, bean sprouts and chilli. Season with salt and pepper.

For more recipes, page through the December issue of Man.