Mussels steamed in a pot with celery, onion, white wine, butter or cream and served with a side of fries. Moules-frites is counted as Belgium's national dish.

Moules-frites is thought to have begun on the Flemish coast, where mussels were cheap and fried potatoes were a common winter food; much of the Belgian supply comes from Zeeland farms. Chez Leon says Leon Vanlancker moved to 18 Rue des Bouchers in 1893 and that after the 1958 World Fair Brussels became the capital of moules-frites. Aux Armes de Bruxelles says it had Yerseke mussels sent to Brussels and served in individual pots in the 1920s.

Where to eat Moules-frites in Brussels

3 editor picks for Moules-frites in Brussels, ranked by editorial score. All Brussels signature dishes · Moules-frites across every city.

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Make it at home

Serves 225 minEasy

Ingredients

  • 2 kg fresh mussels, scrubbed and debearded
  • 2 shallots, finely chopped
  • 2 garlic cloves, chopped
  • 200ml dry white wine
  • 80g unsalted butter
  • 1 small bunch flat-leaf parsley, chopped
  • Salt, black pepper
  • 800g floury potatoes (Bintje), for frites
  • Vegetable oil or beef fat for deep-frying

Method

  1. Discard any mussels that stay open after a sharp tap.
  2. Cut potatoes into 1cm batons, soak in cold water for 30 minutes, then dry.
  3. Heat oil to 140C and blanch the potatoes for 5 minutes; drain and rest.
  4. Melt butter in a large pot over medium-high heat. Add shallots and garlic, cook 2 minutes without colour.
  5. Add white wine, bring to a boil, then add mussels. Cover and shake the pot every 30 seconds for 4 to 5 minutes until all mussels are open.
  6. Heat oil to 180C and fry potatoes for 3 to 4 minutes until golden and crisp.
  7. Discard any mussels that remained closed. Scatter parsley over the pot, season with pepper, and serve with the frites and a small bowl of mayonnaise.

Editor tip. Use only fresh, tightly closed mussels and discard any that stay closed after cooking. Aux Armes de Bruxelles fries its potatoes in beef fat; oil also works.

Common allergens: Shellfish.