| In a deep, heavy skillet, heat the olive oil and
saute the chives for 2 minutes. Add the mussels or shrimps, and cook
for 1 minute. Pour in the wine, and when it starts to boil, add the
mustard, chili pepper, half the parsley, and the water or stock. Cook
for about 3 minutes, then add the lemon juice, feta cheese, and the
rest of the parsley. Do not stir, but shake the pan to distribute the
ingredients evenly.
Remove from the heat, taste, and add salt if needed. Let cool to
just warm, and serve. It can also be refrigerated for 2 to 3 days.
|
