History
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.
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Tours, tastings and classes from the cities on this page, bookable on GetYourGuide.
Common allergens: Shellfish, Gluten, Egg
Make it at home
Ingredients
- 2kg fresh mussels, scrubbed and debearded
- 2 celery sticks, finely sliced
- 2 onions, finely sliced
- 1 leek, sliced
- 50g butter
- 200ml dry white wine
- Black pepper, parsley
- Frites and mayonnaise to serve
Method
- Tap any open mussels; discard those that do not close.
- Melt the butter in a large pot and soften the celery, onion and leek for 5 minutes.
- Turn the heat to high, add the mussels and the wine, and cover.
- Steam 4 to 5 minutes, shaking the pot once, until the shells open.
- Discard any mussels that stay shut. Grind over black pepper and scatter parsley.
- Serve in the pot with the cooking liquor, hot frites and a bowl of mayonnaise.
Tip from the editors. Use the empty shell of the first mussel as tongs to pull the rest from their shells, the Belgian way.
Where to eat moules-frites
Moules-frites in Bruges
Breydel-De Coninck ★ 4.0
Breydel-De Coninck at Breidelstraat 24 in Bruges is a family-run mussel and lobster restaurant, also serving fresh lobster, turbot, sole and eel.
OrderMussels with garlic butter, or eel in green herb sauce.
TipTapas to share and a children's menu for children under 14 are on the card, and meat dishes come from a charcoal oven.
't Nieuw Walnutje ★ 4.0
't Nieuw Walnutje at Walplein 3 in Bruges has been run since 2017 by Glenn and Lynn Vanden Broucke, serving tapas and classic dishes with a modern twist.
OrderThe tapas, or the classic dishes with a modern twist.
TipAt a top location with a beautiful view, it pairs tapas with a fresh beer or a refined glass of wine.
Moules-frites in Brussels
Chez Leon ★ 4.0
Chez Leon has run on Rue des Bouchers 18 since 1893, when Léon Vanlancker opened his Friture Léon, and its menu features Jumbo Zeeland mussels.
OrderJumbo Zeeland mussels, plumper and more generous, in a generous pot with crispy fries.
TipGroup bookings and business meals are taken, and the menu can be downloaded as a PDF before you go.
Aux Armes de Bruxelles ★ 4.2
Aux Armes de Bruxelles, at Rue des Bouchers 13, has kept the same rooms and recipes since 1921, with classics such as vol-au-vent and Flemish beef stew.
OrderFlemish beef stew, vol-au-vent or shrimp croquettes, classics that have been on the menu for years.
TipEvery 6 weeks the restaurant introduces new seasonal suggestions, and its cocktails change with the seasons.
Au Stekerlapatte ★ 4.0
Au Stekerlapatte is a Marolles brasserie, known since 1974 as a meeting point for artists, serving Belgian classics and mussels in four flavors.
Why locals goA brasserie in the Marolles district, near the Porte de Hal, the Louise district and the Sablon, in a decor of wood, mirrors and two bar counters.
TipClosed on Monday; open Tuesday to Sunday from noon, except Saturday, when it opens at 6:30 PM.
Moules-frites in Lille
Aux Moules de Lille ★ 4.0
Aux Moules de Lille works Place Rihour in Lille as a mussels-and-frites brasserie, with oysters, prawns and seafood platters alongside the pots.
OrderMoules-frites, which is the reason the room exists.
TipMussels are best from September onward. The kitchen also runs daily specials and a vegetarian plate.
Brasserie La Chicorée ★ 3.9
La Chicorée on Place Rihour in Lille serves regional brasserie food until 04:30 on weeknights and 06:00 at weekends, across three full floors.
TryMoules-frites and welsh
TipThis is the only serious kitchen in Lille still cooking at 04:00. Expect a crowd from the clubs.
Le Lys ★ 3.8
Le Lys occupies a historic cafe facing the Grand-Place in Lille, a brasserie of carbonade, moules-frites and waterzoï with regional beer to match.
OrderWaterzoï, the creamy Flemish stew you rarely see on Grand-Place cards.
TipWaffles and pancakes run all afternoon, which makes the terrace useful between services.
More cities are in research. Want moules-frites covered somewhere specific? Tell us where you want to eat.