Mussels cooked with aromatics such as celery, leek or white wine, served with frites. Moules-frites is often called the national dish of Belgium.
Moules-frites probably began when cheap mussels, eaten around the Flemish coast, met fried potatoes, a winter staple. Much of the mussel supply comes from farms in Zeeland, and the usual recipes are marinière, nature, à la crème and à la bière. At Breydel-De Coninck on Breidelstraat the mussels come plain, with garlic butter, in white wine sauce or with ginger, coriander and chili, and main courses come with frites or rice. 't Nieuw Walnutje lists Zeeuwse mosselen with frietjes in seven preparations.
