This is a quickly made stuffing for avocados which is a nice change from the usual prawns or vinaigrette.
Soak the cockles and mussels in cold water for at least half an hour to get rid of excess vinegar. Rinse and drain. Stir the cream, salt and black pepper to taste into the mayonnaise and add the cockles, mussels and the finely chopped parsley. Cut the avocados in half and pile the mixture into each. Decorate with a sprig of parsley.
© 1976 Josceline Dimbleby. All rights reserved.