Roasted Shellfish with Coriander, Fennel, and Meyer Lemon
Roasted Shellfish with Coriander, Fennel, and Meyer Lemon is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Preheat oven to 500°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat 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.
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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.