Instructions: In a deep iron skillet, heat the extra virgin olive oil and saute the chives for 2 minutes. Add the mussels and shrimp. 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 heat, taste, and add salt if needed.

Let cool to just warm, and serve with steamed rice and salad.

Note: You may use only shrimp, only mussels, etc., only one type of seafood, rather than an assortment within the same dish.

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