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Roasted Shellfish with Coriander, Fennel, and Meyer Lemon

4.0

(7)

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Image may contain Animal Seafood Food Sea Life Lobster Dish Meal Clam Invertebrate Seashell and Bread
Roasted Shellfish with Coriander, Fennel, and Meyer Lemon Antonis Achilleos

  • Prep Time

    35 minutes

  • Total Time

    35 minutes

Ingredients

Makes 4 servings

1 tablespoon coriander seeds
1 tablespoon fennel seeds
2 tablespoons olive oil
2 pounds stone crab claws or Canadian snow crab legs, shells cracked with mallet or cut with scissors
8 farmed Manila clams or quahogs (about 1 1/2 pounds), scrubbed
16 farmed mussels, scrubbed, debearded
1/2 cup chopped shallots
1/2 cup dry white wine
1/3 cup fresh Meyer lemon juice or 1/4 cup fresh lemon juice and 1/4 cup fresh orange juice
2 tablespoons (1/4 stick) butter
Chopped fresh chives

  1. Step 1

    Preheat oven to 500°F. 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.

    Step 2

    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.

Nutrition Per Serving

One serving contains the following: Calories (kcal) 332.98; % Calories from Fat 45.7; Fat (g) 16.89; Saturated Fat (g) 5.11; Cholesterol (mg) 93.90; Carbohydrates (g) 12.17; Dietary Fiber (g) 1.38; Total Sugars (g) 1.14; Net Carbs (g) 10.78; Protein (g) 31.97
#### Nutritional analysis provided by Bon Appétit
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Reviews (7)

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  • Great recipe and comes together quickly. I made this on a snowy night and we felt like we were at the beach. The coriander and fennel flavors are an unexpected by delicious addition to the shellfish flavor. I used king crab legs and Meyer lemons.

    • Anonymous

    • Downers Grove IL

    • 3/5/2012

  • Great recipe. Recommend king crab instead of snow crab, which will have more meat. I did add shrimp, which were excellent.

    • Anonymous

    • Houston

    • 12/11/2011

  • Seems like you could roast some corn and potatoes with this and have almost like a clambake.

    • LJennette

    • 10/22/2011

  • I found the sauce to be far to Tangy next time I would use less lemon.

    • strawberry38

    • 10/10/2008

  • Really wonderful. I double the sauce and had a few extras mussels and clams. It turned out to be way too much sauce, though it was wonderful to dip bread into. Also, I used frozen crab. When the sauce was done I added the crab to heat it up, with the other fish, and then served it in a big bowl. It came out wonderfully.

    • Anonymous

    • seattle

    • 4/13/2008

  • Excellent shellfish option that can be easily adjusted to a large-quantity recipe. Whole coriander seeds are a must to bring out the lemons as they lose their citrus tang minutes after cracking. I imagine this dish would work well with any small to medium bivalve species. I added middle necks with great results. The much larger quahogs took longer to open up and as a result their smaller comrades dried out a little in the roasting process. All in all a great (and cheap if you leave out the crab) seafood dish!

    • gtg491u

    • Atlanta

    • 3/27/2008

  • This is a very good recipe. The seasonings are delicious and the technique is easy. I did encounter timing problems since the clams (little necks -- what my fishmonger had) took much longer to cook than the rest of the shellfish. Next time I'll stagger the cooking, starting the clams 8 minutes or so ahead. I'll also skip the mussels, which didn't thrill me, and will use shrimp and/or lobster in the shell, with or without the clams.

    • Anonymous

    • New York, NY

    • 2/7/2008

Tags Stew Soup/Stew White Wine Wine Alcohol Beverages Clam Shellfish Seafood Mussel Crab Main Dinner Nut Free Gluten Free Easy One-Pot Meals Roast Bon Appétit

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