Zeeland mussels steamed open with white wine, celery, leek and onion in a cast-iron pot, served with double-fried frites and mayonnaise. The Antwerp summer-evening dinner, on brasserie terraces July through March.

Zeeland mussels reach Antwerp in volume from 15 July through March. The traditional Antwerp preparation steams them with white wine, celery and onion in a black cast-iron pot. The combination with frites is the canonical Belgian summer-evening dinner, served on every brasserie terrace from Bocadero on Eilandje to Mampoko on Amerikalei.

Where to eat Mosselen-friet in Antwerp

3 editor picks for Mosselen-friet in Antwerp, ranked by editorial score. All Antwerp signature dishes · Mosselen-friet across every city.

  • RAS

    Order Whatever is in season from the North Sea; the chalkboard rotates with the day's catch.

    RAS in Antwerp sits on the riverfront on Ernest Van Dijckkaai with a Scheldt terrace listed in the Michelin Guide.

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  • Mampoko

    Order The mussel pot in season and a glass of Bolleke from the De Koninck tap.

    Mampoko in Antwerp is an all-day brasserie in a restored corner building on Amerikalei.

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  • Bocadero

    Order The fish and chips; the harbour terrace fills mid-afternoon on sunny days.

    Bocadero in Antwerp is a beach-bar brasserie at Rijnkaai 150 on the Eilandje waterfront.

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Make it at home

Serves 225 minEasy

Ingredients

  • 1.5kg Zeeland mussels, scrubbed and de-bearded
  • 2 shallots, finely chopped
  • 1 stick celery, finely chopped
  • 1 small leek, finely chopped
  • 2 cloves garlic, sliced
  • 200ml dry white wine
  • 50g butter
  • 1 bay leaf
  • Small bunch of parsley, chopped
  • Black pepper
  • Belgian frites and mayonnaise to serve

Method

  1. Discard any mussels that do not close when tapped.
  2. Melt the butter in a large pot over medium heat. Soften the shallots, celery, leek and garlic for 5 minutes.
  3. Add the wine and bay leaf. Bring to a hard simmer.
  4. Tip in the mussels. Cover with a tight lid and steam over high heat for 3 to 4 minutes, shaking the pot.
  5. Mussels are done when the shells open. Discard any that stay closed.
  6. Scatter parsley over the top and grind black pepper. Serve straight from the pot.
  7. Serve with double-fried Belgian frites and a bowl of homemade mayonnaise.

Editor tip. Mussel water is good. Soak frites in it briefly for a Flemish trick that doubles the umami of both.

Common allergens: Molluscs, Gluten, Egg.