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.