6 dozen mussels (6-7 lb.)
1/3 c. mayonnaise
1/3 c. sour cream
1 tbsp. lemon juice
1/2 tsp. Dijon mustard
1 carrot, grated coarsely
1/2 cucumber, peeled, seeded, diced
1 tbsp. fresh dill (or 1 tsp. dried)
1 tsp. salt
Pinch of pepper
2 hard-cooked eggs
1 sweet red pepper
1 sweet green pepper
Lettuce
Black olives

Clean mussels, remove threads, and steam about 5 minutes until they open. When cool enough to handle, remove mussels from shells.

Combine mayonnaise, sour cream, lemon juice, mustard, carrot, cucumber, dill, salt and pepper in a large bowl. When mussels are cool, add to mayonnaise mixture and chill.