Roasted Shellfish with Coriander, Fennel, and Meyer Lemon

Name: Roasted Shellfish with Coriander, Fennel, and Meyer Lemon
Prep time: 35 minutes
Total time: 35 minutes
Yield: 4 Servings
Ingredients: 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

By The Bon Appétit Test KitchenPhotography by Lisa Hubbard

April 6, 2008

Recipe notes