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.
Where to eat it: 3 restaurants across 1 city.
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.
Common allergens: Molluscs, Gluten, Egg
Tip from the editors. Mussel water is good. Soak frites in it briefly for a Flemish trick that doubles the umami of both.
Mampoko in Antwerp on Amerikalei runs all-day brasserie service that starts with breakfast at 08:30 and rolls through brunch and lunch. Located in Het Zuid.
Order: Mampoko breakfast with eggs and Belgian charcuterie
Tip: The corner terrace opens with the weather. Reserve for Saturday brunch.
Bocadero in Antwerp is a beach-bar brasserie on Rijnkaai 150 on the Eilandje waterfront. Casual plates and a long summer aperitivo. Priced at €€.
Signature: Fish and chips, Burgers, Beach-bar bowls
Order: The fish and chips; the harbour terrace fills mid-afternoon.
Tip: Open seasonally with shorter winter hours. Reservations only on the indoor side.
RAS in Antwerp sits on the riverfront on Ernest Van Dijckkaai with a Scheldt terrace listed in the Michelin Guide. Located in Historisch Centrum.
Signature: North Sea fish, Mussels in season, Belgian seafood plates
Order: Whatever is in season from the North Sea; the chalkboard rotates with the day's catch.
Tip: The Scheldt-facing terrace fills first in summer. Reserve the inside river view for sunset dinners.
More cities are in research. Want mosselen-friet covered somewhere specific? Tell us where you want to eat.