Roasted Shellfish with Coriander, Fennel, and Meyer Lemon

Ingredients for Roasted Shellfish with Coriander, Fennel, and Meyer Lemon

• 1 tablespoon coriander seeds

• 1 colher de sopa de sementes de erva-doce

• 2 colheres de sopa de azeite de oliva

• 900g stone crab claws or Canadian snow crab legs, shells cracked with mallet or cut with scissors

• 8 farmed Manila clams or quahogs (about 675g), scrubbed

• 16 farmed mussels, scrubbed, debearded

• 120ml chopped shallots

• 120ml dry white wine

• 80ml fresh Meyer lemon juice or 60ml fresh lemon juice and 60ml fresh orange juice

• 2 tablespoons (1/4 stick) butter

• Chopped fresh chives

Preheat oven to 260°C. Process coriander seeds and fennel seeds in spice grinder or coffee mill until coarsely ground. Place heavy large roasting pan over 2 burners and heat over medium heat. Add ground coriander and fennel seeds and stir 1 minute. Add olive oil, cracked crab, Manila clams, and mussels; stir to coat. Place pan in oven. Roast until crab is heated through and clams and mussels open, stirring occasionally and transferring clams and mussels to platter as they open, about 10 minutes.

Using tongs, transfer crab, clams, and mussels to platter (discard any clams and mussels that do not open); tent with foil to keep warm. Heat same pan over 2 burners over high heat. Add shallots and wine and boil 1 minute. Add lemon juice and boil until sauce thickens slightly, about 2 minutes. Whisk in butter. Season sauce to taste with salt and pepper. Pour sauce over shellfish. Sprinkle with chives and serve.

Aviso Legal

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