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.

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