'A WHITE ROSE BREATHES OF LOVE' ~ MOULES A LA MARINIERE / FROZEN WHITE CHOCOLATE PIE with RASPBERRIES

MOULES A LA MARINIERE

(Fresh mussels steamed in white wine & herbs)

~ A favorite simple romantic Valentine dinner (Julia knows)

from Mastering the Art of French Cooking

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6 quarts scrubbed and debearded mussels

2 cups light, dry white wine

or 1 cup vermouth

1/2 cup minced shallots (or green onions)

8 parsley sprigs

1/2 bay leaf

1/4 tsp. thyme

1/8 tsp. freshly cracked pepper

6 Tbsp. butter

1/2 cup chopped fresh parsley

• Bring wine to boil in 8-10 quart kettle with shallots, parsley, bay leaf, thyme, cracked pepper and butter. Boil 2-3 minutes to evaporate alcohol and reduce volume slightly.
• Add mussels to kettle. Cover tightly and boil quickly over high heat. With thumbs clamped to cover, frequently toss mussels up and down with slightly jerky motion so mussels change levels and cook evenly. In about 5 minutes the shells will swing open and mussels are done. (Discard any that are still closed.)
• With big skimmer, dip mussels into wide soup plates. Allow cooking liquid to settle for a moment (any sand will sink to bottom). Ladle liquid over mussels, sprinkle with parsley and serve immediately with crusty French bread, butter and a lightly chilled bottle of dry white wine such as Muscadet, dry Graves, or one of the Pouillys. (6-8 servings)

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FROZEN WHITE CHOCOLATE PIE WITH RASPBERRIES

Almond crust:
9 oz. (1 1 /4 cup) blanched toasted almonds
3 Tbsp. unsalted butter
2 Tbsp. light corn syrup

Grease 9-inch glass pie plate. Chop almonds into 2-3 pieces each. Transfer to bowl with butter and corn syrup. Stir and spoon into prepared plate. Press onto bottom and up sides. Freeze.

Filling:
10 oz. coarsely chopped white chocolate
3 Tbsp. unsalted butter
1/3 cup evaporated milk
3 Tbsp. creme de cacao
1 1/2 tsp. vanilla
1/4 tsp. almond extract
1 3/4 cups whipping cream
2 room temperature egg whites
2 Tbsp. sugar
1 1/4 cups raspberries

• Melt chocolate and butter with milk in double boiler over simmering water. Stir until smooth. Remove and set in bowl filled with water & ice. Let cool until thick and paste like; stir occasionally. Blend in liqueur, vanilla and extract.
• Beat cream until stiff peaks form. Gently beat in chocolate mixture. Beat whites with clean dry beaters until soft peaks form. Add sugar 1 Tbsp. at a time and beat until stiff but not dry. Fold gently into chocolate-cream mixture. Pour evenly into crust. Freeze until firm but not hard, about 5 hours.
• Mound raspberries in center of pie leaving 2-inch border. (8 servings)