Shrimp Or Mussels With Chardonnay, Fennel And Feta

• 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

1. 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.
2. 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.
3. 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.

evoo, fennel bulb, scallions, fresh jalapeno, white wine, shrimp, lemon juice, feta

Taken from www.epicurious.com/recipes/member/views/shrimp-or-mussels-with-chardonnay-fennel-and-feta-50031126 (may not work)