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| What You Need: |
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2 dozen cockles
2 dozen mussels
Salt
1 cup salad dressing or mayonnaise
¼ teaspoon dry mustard
2 tablespoons chopped chives
Salt, pepper to taste
Watercress or salad greens, washed and dried
1 tablespoon vinegar
2 hard-cooked eggs, shelled and cut into wedges
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| How To Cook: |
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1. Scrub cockles and mussels and rinse in cold water to remove all dirt.
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2. Put about 1½ inch of water in a kettle; add salt and bring to a boil.
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3. Add cockles and mussels; cover and steam about 3 minutes, or until shells begin to open. Remove and drain.
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4. Take cockles from shells. Take mussels from shells and remove beards. Cool.
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5. Combine salad dressing or mayonnaise, vinegar, mustard, chives, salt, and pepper.
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6. Arrange cockles and mussels on a bed of watercress or greens.
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7. Top with dressing and garnish with egg wedges.
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