Recipes
Jeremy Sewall's New England Shellfish with toasted coriander and fennel
Episode 817: Coriander & Fennel
Serves 4
Ingredients
18 countneck clams, cleaned
18 mussels, cleaned
2 Maine lobster tails, split in half lengthwise
1 head fennel, remove core and slice thin (sliced side to side)
2 shallots, sliced
1 clove garlic, minced
½ cup dry white wine
1 cup mixed cherry tomatoes, sliced in half
2 teaspoons of coriander seed, toasted and ground
1 tablespoon Italian parsley, rough chopped
2 tablespoons butter
Zest of 1 lemon
6 slices of baguette, lightly toasted
extra virgin olive oil for cooking
Salt and pepper to taste
Directions
In a pan with high walls and cover, heat the olive oil slightly. Add the fennel and cook until it starts to color a little. Add the shallots and garlic to the fennel and cook for 30 seconds stirring frequently. Add the clams and white wine, cover and cook just until the clams start to open, add the remaining shellfish and cook covered until all of the shellfish opens. About 2 to 3 minutes. Carefully remove the shellfish to a large serving bowl leaving most of the vegetables and liquid in the pan. Bring the liquid to a boil and add the tomatoes, coriander, parsley, butter, lemon zest and season with salt and pepper. Stir the mixture until the butter is melted and pour over the shellfish. Place the toasted bread around the bowl and serve.
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