Mussels in Louisville

It's gotta be him. How many Kris B's in Louisville that used to be in NOLA can there be? *waves*

Out of curiosity Richard, What's the name of the restaurant where you had the mussels. I used to live there and don't remember a Belgian restaurant. Was it Le Crepe Nanou?

Hey, are you our old buddy Kris B-------, with a new, more anonymous moniker? If so, and if you really feel a need to do that, Kris, I can tweak your old ID for you and preserve your message count and such. Or if this is a different Kris, never mind!

I'm not sure if I'm the old Kris, but no, I'm not shooting for an anonymous moniker. On that note, how do I change my profile name? I want to add my full surname but can't figure it out. Oh, and I'm waving back Marsha

[Robin Garr]

I'm not sure if I'm the old Kris, but no, I'm not shooting for an anonymous moniker. On that note, how do I change my profile name? I want to add my full surname but can't figure it out. Oh, and I'm waving back Marsha

As an anti-spam device, individual members can't change their forum name, Kris. But I can change it for you! Just let me know your full name, here in this post or in a PM, and I'll take care of it for you promptly. You can change your own Email address and other profile info, but only the moderator can change a user name.

Not sure if I am the old Kris in question but I am still here posting under my full name.

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We'll look forward to having mussels at Bank St. I've been making the Spanish version with white beans and a white wine sauce...fabes con mejillones...for a few months now, but the richness of the thicker Belgian option sounds wonderful.

The "Gang of Seven," which is the crew currently striving to get Bank Street off the ground, is heading to Indy on Tuesday to visit Brugge Brasserie and sample their Belgian-style mussels. Chef Josh needs to see how it works. One of the tricks is knowing how to correctly eat them (and the word "fork" is not part of the answer).

We'll look forward to having mussels at Bank St. I've been making the Spanish version with white beans and a white wine sauce...fabes con mejillones...for a few months now, but the richness of the thicker Belgian option sounds wonderful.

The "Gang of Seven," which is the crew currently striving to get Bank Street off the ground, is heading to Indy on Tuesday to visit Brugge Brasserie and sample their Belgian-style mussels. Chef Josh needs to see how it works. One of the tricks is knowing how to correctly eat them (and the word "fork" is not part of the answer).

I was taught by Herbert DeLoose, the CFO of Moortgat, how to eat mussels "correctly." Use a still intact shell with good springiness as your mussel tweezer; also makes a good broth slurper. Don't forget to wash them down with a Duvel (or in Herbert's case, two or three). Do I win a prize?

BTW I've eaten mussels in New York, Brussels, and Brugge, but the best mussels I ever had were just outside of Camden, Maine. The lobster weren't shabby either.

You win the cigar.

Duvel's good with those lovely critters, but there's a case to be made for a not-too-sweet Tripel, too.

Out of curiosity Richard, What's the name of the restaurant where you had the mussels. I used to live there and don't remember a Belgian restaurant. Was it Le Crepe Nanou?

It was Clementine's, as someone correctly guessed. Their Web site is active, so I'm assuming they have reopened. The link is http://www.bistrogallerie.com/ The place is on Whitney Avenue in Gretna. As often is the case in New Orleans, the building where Clementine's is located housed other restaurants in the past, and I think there was a relatively well-known German place here years ago. The atmosphere was similar to that of Erika's on Hurstborne. The server at Clementine's, who may have been Clementine herself, told me the proper accompaniment to mussels was white wine, not beer.

[Robin Garr]

Not sure if I am the old Kris in question but I am still here posting under my full name.

I was indeed thinking of you, Kris. Quite a koinkydink to have two Kris B's around!

Nope, I still think I'm right. I think it's Kristopher Bates and he just forgot his old log-in. Right?

Nope, I still think I'm right. I think it's Kristopher Bates and he just forgot his old log-in. Right?

That's exactly what happened Marsha. So Robin, can you go ahead and change my user name to include my full last name? Thanks. Clementine's, I've never heard of it. However, usually when I went to the west bank, I never made it past the vietnamese restaurants.

[Robin Garr]

Nope, I still think I'm right. I think it's Kristopher Bates and he just forgot his old log-in. Right?

That's exactly what happened Marsha. So Robin, can you go ahead and change my user name to include my full last name? Thanks. Clementine's, I've never heard of it. However, usually when I went to the west bank, I never made it past the vietnamese restaurants.

Will do, Kris, and welcome back! I'll figure out something and then Email you to tell you what I did, so you'll know how to get back in after the changes happen.

much ado about a kris and his b.

though not belgian, i have to nominate michael ton's as the best mussels ive ever had
i m humble o

I just had the mussells at Carly Rae's on Friday when we stopped in for a quick happy hour. Very good, I thought. I also tried the beer cheese (both of these items have been discussed recently). It was okay, but no Richos.

So, my beer cheese conclusions in Louisville: Richos > Carly Rae's > Cumberland Brews.

Seriously though, the mussels were very good.