Moules-frites

Background

Although moules-frites are popular in many countries, it is thought that the dish originated in Belgium. It is likely that it was originally created by combining mussels, a popular and cheap foodstuff eaten around the Flemish coast, and fried potatoes which were commonly eaten around the country in winter when no fish or other food was available.

In both Belgium and France, moules-frites are available in most restaurants. According to a survey conducted by TNS, moules-frites was identified as the second favourite dish in France, receiving a vote of 20 percent, narrowly losing to magret de canard which received 21 percent.

On average, between 25 and 30 tonnes of moules are consumed each year in Belgium as moules-frites. Much of the mussels consumed in Belgium come from mussel farms in nearby Zeeland in the Netherlands.

Moules

The ways in which the mussels are cooked in the dish can vary significantly. Some common variants include:

• Moules marinière: Probably the most common and internationally recognisable recipe, Moules marinière includes white wine, shallots, parsley and butter.
• Moules natures: The mussels are steamed with celery, leeks and butter.
• Moules à la crème: Another common recipe, thickened with flour and cream.
• Moules parquées: A dish, probably originating in Brussels, of raw mussels on the half-shell, served with a lemon-mustard-sauce.
• Moules à la bière: Mussels cooked in sauce containing beer instead of white wine.
• Moules à l'ail: Mussels cooked with sliced or minced garlic.

Less commonly, fusion variants are seen in which the stock may be flavoured with non-local ingredients such as Espelette pepper or Pernod liquor. They can also be served with "Mosselsaus", a sauce that is made with mayonnaise, mustard and vinegar.

Frites

In various forms, frites or friet play an important role in Belgian culture and cuisine. Within Belgium, bintje potatoes are generally preferred as a basis to make fries because of their high starch content. They are generally double-fried (fried, left to cool and then fried again) in order to make them both moist in the core and crispy on the outside.

Presentation

As a dish, the moules and the frites are usually served separately, to avoid the fries becoming soggy in the sauce. Often, the moules are served in the pan used to cook them. A second dish is generally provided for the discarded mussel shells.