Shrimp Or Mussels With Chardonnay Fennel And Feta Recipe

Ingredients

2 tablespoons evoo, 4 tablespoons for shrimp

1 medium fennel bulb, finely chopped

5 scallions, chopped

1 fresh jalapeno, seeded and finely chopped

1/2 cup dry white wine

24 medium shrimp or 40 mussels in the shell (debearded and scrubbed)

1 tablespoon fresh lemon juice

4 ounces feta, crumbled

Preparation

Heat 2 tablespoons olive oil in large non-reactive skillet over medium-high heat. Add fennel, scallions and chile. Pour in wine. Cover and cook for 7-10 minutes, until sauce is fairly thick. Add water to skillet if needed.

If using shrimp: heat remaining 2 tablespoons oil in large heavy skillet over medium high heat, add shrimp and saute for 3 minutes until pink. Empty shrimp into sauce. Add lemon juice and feta, reduce heat to medium, cover and simmer until cheese melts and sauce is creamy.

With mussels: add mussels to sauce in skillet; cover and steam until they open. Discard closed mussels. Add lemon juice and feta, reduce heat to medium, cover and simmer until cheese melts and sauce is creamy, 4 to 5 minutes. Serve.