1/4 cup olive oil
5-6 scallions coarsely chopped
1 lb. shucked mussels, or 2 lbs. mussels in shell, briefly steamed and taken out of their shells; or 2 lbs. shrimp, briefly steamed and peeled, leaving tail on
1 cup dry white wine
1 teaspoons dry mustard
1/2-1 teaspoons minced fresh chili pepper, or 1/3- 2/3 tsp. dried red pepper flakes
1-1/2 cups chopped fresh flat-leaf parsley
1/2 c water or fish stock
2-3 tablespoons lemon juice
3/4 cup crumbled feta cheese
Sea salt to taste
In a deep, heavy skillet, heat the olive oil and sauté’ the scallions 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 (usually feta cheese is quite salty).
Let cool to just warm, and serve. It can also be refrigerated for 2 to 3 days.
Serve at room temperature.