Garlic crayfish with mussel kebabs

10 crayfish, cut open along the underside and digestive tract removed.

I break off the legs and boil them in sea water for 20 minutes, then serve
the legs as a starter.

For the stuffing:

Combine butter, freshly crushed garlic and chopped parsley.

This mixture goes into the cut on each crayfish tail.

Next the crayfish goes onto the grid on their backs.

Braai them over low coals for 15 minutes.

Use about 10 mussels per kebab.

Shell the mussels, remove the beards and wash thoroughly in clean sea water.

Thread the mussels onto the skewers.

Brush some mayonnaise over the mussels, and then braai them over low coals for about 10 minutes.

You can use prawns instead of crayfish.