Roasted Shellfish with Coriander, Fennel, and Meyer Lemon

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 clam s or quahogs (about 1 1/2 pounds), scrubbed

16 farmed mussel s, scrubbed, debearded

1/2 cup chopped shallot s

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