Roasted Crab, Mussels, Clams with Coriander, Fennel, Lemon

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Name: Roasted Crab, Mussels, Clams with Coriander, Fennel, Lemon
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 1 tblspoons Coriander seeds; 1 tblspoons Fennel seeds; 4 tblspoons Olive oil; 2 pounds Crab legs shells cut or cracked; 8 Manila clams about 1 1/2 lb, scrubbed; 16 ea Mussels scrubbed, debearded; 1 cup Dry white wine; 1/2 cup Shallot chopped; 2/3 cup Meyer lemon juice or, if unavailable; 1/2 cup Lemon juice; 1/2 cup Orange juice; 4 tblspoons Butter; Fresh chives chopped

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INGREDIENTS

1 tblspoons Coriander seeds
1 tblspoons Fennel seeds
4 tblspoons Olive oil
2 pounds Crab legs ; shells cut or cracked
8 Manila clams ; about 1 1/2 lb, scrubbed
16 ea Mussels ; scrubbed, debearded
1 cup Dry white wine
1/2 cup Shallot ; chopped
2/3 cup Meyer lemon juice ; or, if unavailable
1/2 cup Lemon juice
1/2 cup Orange juice
4 tblspoons Butter
Fresh chives ; chopped

INSTRUCTIONS

(Use lemon juice and orange juice only if meyer lemons unavailable)

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.

NOTES

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Roasted Crab, Mussels, Clams with Coriander, Fennel, Lemon

1 tblspoons Coriander seeds
1 tblspoons Fennel seeds
4 tblspoons Olive oil
2 pounds Crab legs shells cut or cracked
8 Manila clams about 1 1/2 lb, scrubbed
16 ea Mussels scrubbed, debearded
1 cup Dry white wine
1/2 cup Shallot chopped
2/3 cup Meyer lemon juice or, if unavailable
1/2 cup Lemon juice
1/2 cup Orange juice
4 tblspoons Butter
 Fresh chives chopped

(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.

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Nutrition

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Serving Size: 1 Serving (674g)
Recipe Makes: 4 Servings

Calories: 2135
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 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2135

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