My taller half and I split the planning, lumped entrée and dessert together then tossed a coin to see who would do main. I lost the toss so main it was. (We both wanted to do entrée and dessert.)
My taller half excelled at entrée serving up fresh oysters followed by a salmon carpaccio. Dessert was a angel cake, mascarpone, chocolate sauce and almonds recipe and for main I did mussels in white wine sauce.
Mussels in white wine sauce
3/4 cup of cream
1/2 cup of white wine
1 small onion finely chopped
2 tablespoons olive oil
Juice of half a lemon
2 cloves of garlic – crushed
1 large handful of parsley – finely chopped
Heat oil in frying pan and sautée garlic and onion on a medium heat until softened. Add in white wine and lemon juice and bring to a simmer, add in cream then oysters and simmer with the lid on until mussels are all open. Mix through parsley then serve with crusty bread.