(Use lemon juice and orange juice only if meyer lemons unavailable)
Preheat oven to 500 deg. Process coriander seeds and fennel seeds in spice grinder until coarsely ground. Place heavy large roasting pan over 2 burners and heat over medium heat. Add ground coriander and fennel and stir 1 minute.
Add olive oil, crab, mussels and clams. Stir to coat. Place pan in oven. Roast until crab is heated through and clams and mussels open, stirring occasionaly and transferring to platter as they open (about 10 minutes).
Using tongs, transfer all seafood to platter (discard any 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 slightly thickened, about 2 minutes. Whisk in butter. Season sauce to taste with salt and pepper.
Pour sauce over shellfish. Sprinkle with chives and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (674g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 1908 (89%)|
|Amt Per Serving||% DV|
|Total Fat 212g||283 %|
|Saturated Fat 120.1g||600 %|
|Monounsaturated Fat 67.4g|
|Polyunsanturated Fat 10.1g|
|Cholesterol 589.8mg||181 %|
|Sodium 3195.7mg||110 %|
|Potassium 870.1mg||23 %|
|Total Carbohydrate 16.7g||5 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 16.2g|
|Protein 47.7g||68 %|
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Calories per serving: 2135
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