INGREDIENTS:
2 lbs. mussels, steamed, removed from shell and chilled
Cocktail Sauce:
2 cups tomato catsup 4 Tbsp. Worcestershire sauce
4 Tbsp. horseradish Juice of 2 lemons
DIRECTIONS:
Combine sauce ingredients and chill. Serve with mussels on hors d'oeuvre plate.
Can also be served on half shell over a bed of lettuce with sauce served on top.
Serves 4