Cocktail Mussels

mussels with cocktail sauceINGREDIENTS:
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