Roasted Shellfish with Coriander, Fennel, and Meyer Lemon

Ingredients

• 2 tablespoons butter ()
• 1 tablespoon coriander seeds 
• 2 pounds surimi crab sticks with mallet or cut with scissors
• 0.5 cup wine dry white
• 1 tablespoon fennel seeds 
• 4 servings chives fresh chopped
• 1.5 pounds littleneck clams scrubbed
• 0.3 cup meyer lemon juice fresh
• 16  mussels scrubbed
• 2 tablespoons olive oil 
• 0.5 cup shallots chopped

Equipment

• frying pan
• oven
• whisk
• roasting pan
• aluminum foil
• tongs

Directions

1. Preheat oven to 500°F. Process corianderseeds and fennel seeds in spice grinder or coffee mill until coarsely ground.
2. Place heavy large roasting pan over 2 burners and heat over medium heat.
3. Add ground coriander and fennel seeds and stir 1 minute.
4. Add olive oil, cracked crab, Manila clams, and mussels; stir to coat.
5. 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.
6. Using tongs, transfer crab, clams, and mussels to platter (discard any clams and mussels that do not open); tent with foil to keep warm.
7. Heat same pan over 2 burners over high heat.
8. Add shallots and wine and boil 1 minute.
9. Add lemon juice and boil until sauce thickens slightly, about 2 minutes.
10. Whisk in butter. Season sauce to taste with salt and pepper.
11. Pour sauce over shellfish.
12. Sprinkle with chives and serve.
13. 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
14. Bon Appétit