In a hot saute pan add oil, garlic and shrimp and saute for approximately 1 minute. Add squid and mussels and simmer until mussels open. Do not allow shrimp to overcook. Season with salt and pepper. Remove shrimp if mussels are not open. Remove seafood with slotted spoon and reserve. Reduce remaining liquid to nape. Add 1 bunch watercress and deglaze with soy sauce. Place second bunch of watercress in mixing bowl and toss with sliced red onion, tomatoes, bean sprouts, chervil, chives, champagne vinegar and salt and pepper to taste. Plate watercress on plates and garnish with seafood around and on top. Sprinkle with crumbled feta cheese. Recipe by: CHEF DU JOUR SHOW #DJ9410 - DEB STANTON
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|Serving Size: 1 Serving (802g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 293 (53%)|
|Amt Per Serving||% DV|
|Total Fat 32.6g||43 %|
|Saturated Fat 4.6g||23 %|
|Monounsaturated Fat 12.2g|
|Polyunsanturated Fat 13.2g|
|Cholesterol 39.7mg||12 %|
|Sodium 614mg||21 %|
|Potassium 3352.3mg||88 %|
|Total Carbohydrate 47.5g||14 %|
|Dietary Fiber 8.5g||34 %|
|Sugars, other 39g|
|Protein 32g||46 %|
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Calories per serving: 558
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