green mussels paella

Right after the recent visit to Victoria we were supposed to have another great paella soiree, joined by no other than Fenn. For the first time I was about to try green mussels, which my conservative palate probably would have replaced by the classic blue ones.

She brought a fabulous pinot noir from Martinborough, New Zeland, which I had never tried before. It was a 2002 Ata Rangi pinot noir.

Made with a really sweet crab stock, those green mussels, shrimps, calamari and clams as the main characters, this paella was another step forward in Lynn's career as the new paella queen of the dessert.

The end of the evening had to elements: fruit, plus tea and coffee. And starfruit was as a matter of fact the star of this plate, I must say.

At the last minute we found out Lynn was going to bring some companion for our orphan tea and cold drip coffees: in situ freshly baked madeleines, made from scratch, and full of a delicious lemony spirit.