Review of last recipe (photo above) - I decided to plate it on a lettuce leaf.  Delicious, but I always think mussels are alot of work for tiny bits of meat.  Our local mussels come from Maine, and they tend to be small; not like those on the west coast, which I think are the best.  I can't see five pounds of Maine mussels being enough for 12 servings.  Based on the quantity plated in the photo, you would get six servings from the recipe.

TODAY'S RECIPE - BISCUIT TORTONI

Serves 6

1 cup heavy cream
1/3 cup confectioners sugar
1/2 tsp vanilla
1 egg white
2 tbsp light rum
1/3 cup crushed dry macaroons
1/4 cup minced, toasted, blanched almonds

Whip cream with sugar and vanilla until soft peaks form. Beat egg white to soft peaks and fold into cream, along with the rum and macaroons.  Spoon into paper cups, sprinkle with almonds, cover with foil circles, and freeze until firm.

Note:  You can buy the little paper cups used for tortoni in Italian delicatessens, also in some gourmet shops.  If unavailable, substitute cupcake papers (which I will do), but set in muffin tins to give them extra support.  Once tortoni are frozen, lift from tins.

Nutritional Information - 273 calories, 3 G protein, 20 G fat, 5 G carbohydrates, 23 mg sodium