To make the chicken, in a large skillet over high heat, heat 2 tablespoons of the oil.

In a small saute pan, heat 1 tablespoon of olive oil.

In a small saucepan, heat 1 tablespoon of canola or olive oil.

Remove pan from heat, spoon 1 tablespoon of vinegar over fish, and set aside.

In a saute pan, heat 1 tablespoon of the oil over very high heat.

In a saucepan large enough to hold the mussels with room to spare heat three tablespoons of the oil.

In a large skillet set over high heat, heat 1 tablespoon of oil until very hot.

Meanwhile, in a medium skillet, heat 1 tablespoon of olive oil until hot.

In medium nonstick skillet, heat one tablespoon of the olive oil.

In a large skillet, heat 1 tablespoon olive oil until very hot.