Mary'S Cockle Salad - cooking recipe

Ingredients

8 ounces cockles in vinegar, drained
4 ounces button mushrooms, sliced
1 teaspoon herb mustard
4 teaspoons olive oil
2 tablespoons fresh chives, chopped
2 ripe avocados, peeled, stoned and sliced thinly
1 tablespoon lemon juice
TO SERVE
hot garlic bread

Preparation

In a large bowl, mix together cockles and mushrooms.
Place mustard, olive oil and chives into a jar. Cover and shake well.
Stir dressing into cockle mixture. Cover and chill for 20 minutes.
Arrange sliced avocado in a plate and sprinkle with lemon juice.
Spoon over cockle salad and serve with bread.