My favorite dish of the night was the starter course. Black mussels were steamed in white wine with shallots, butter, and lemon verbena until they had naturally opened. The broth was reduced down with the addition of honey, banana, and saffron. I added a dash of heavy cream and reduced the mixture by half. A few Tablespoons of butter were swirled in to finish the sauce and a pinch of salt. The color was amazing after straining the sauce and pouring over the mussels. I will most likely add some type of bread to really soak up that beautiful sauce at the bottom of the bowl.