- Roasting Pan: Ideal for evenly cooking shellfish with high heat conduction.
- Oven Mitts: For safely handling hot pans during roasting.
- Cutting Board: Useful for preparing ingredients such as fennel and coriander before cooking.
- Chef's Knife: For cutting various ingredients prior to roasting the shellfish.
- Mixing Spoon or Spatula: To mix Meyer lemons, coriander, and other ingredients.
- Baking Sheet (Alternative): Used for spreading shellfish evenly if a roasting pan is too large.
- Lemon Squeezer or Fresh Meyer Lemon: For extracting juice from lemons directly.
- Digital Meat Thermometer (Alternative): Useful for ensuring proper cooking of the shellfish with precision.
- Garlic Press (Optional): Handy for mincing garlic, if required by the recipe.
- Mandoline Slicer (Optional): For creating uniform slices as per recipe adjustments.
- Oven-Safe Garnishing Tray or Rack: To display and garnish cooked shellfish attractively after roasting.
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
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
About