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Moules frites


moules frites

Moules Frites

We spent 18 months living in Belgium and were based in a house in the village of Vossum near Brussels.
One of the most popular and delicious Belgian dishes we enjoyed on a regular basis was Moules Frites, which consisted of mussels cooked in a flavorful broth and served with crispy fries. I have eaten Moules Frites in other countries, but the mussels are usually smaller and grittier. In Belgium, eating mussels is a national obsession and every year they consume over 30,000 tons of this tasty mollusc.
The most prized mussels in Belgium come from the Schelde, a shallow river that connects western Belgium to the Netherlands and the North Sea. Though they're in season from late summer to early spring, most chefs use farm-raised ones from Zeeland in the Netherlands, one of Europe's largest exporters of mussels.
Here's a basic recipe for Brussels-style Moules Frites:
Course appetiser, Main Course
Cuisine Belgian
Servings 4 people
Calories 604 kcal


  • 1 Large saucepan



  • 2 kg fresh mussels (cleaned and debearded)
  • 1 medium onion (finely chopped)
  • 2 cloves garlic (minced)
  • 1 whole leek (cleaned and sliced)
  • 1 whole celery stalk chopped
  • 1 cup dry white wine
  • 1 cup chicken or vegetable broth
  • 1 cup heavy cream
  • 1 tbsp Dijon mustard
  • 1 tbsp butter
  • 1 tsp Salt (to taste)
  • tsp black pepper (to taste)
  • 1 tbsp Chopped fresh parsley (for garnish)


  • 4 large potatoes (peeled and cut into thin fries)
  • 1 litre vegetable oil for frying
  • 1 tsp salt (to taste)


Prepare the Moules:

  • In a large pot, melt the butter over medium heat. Add the chopped onion, leek, and celery. Cook until the vegetables are softened.
  • Add minced garlic and cook for another minute.
  • Pour in the white wine and broth, and bring to a simmer.
  • Add the cleaned mussels to the pot and cover. Cook for about 5-7 minutes or until the mussels open. Discard any mussels that do not open.
  • Stir in the heavy cream and Dijon mustard. Season with salt and pepper to taste.
  • Garnish with chopped fresh parsley.

Prepare the frites

  • Heat vegetable oil in a deep fryer or large, deep pan to 350°F (175°C).
  • Fry the potato fries in batches until golden brown and crispy. Remove and drain on paper towels.
  • Sprinkle the fries with salt while they are still hot.


  • Serve the mussels in large bowls, and pour some of the broth over them.
  • Serve the crispy fries on the side.


Enjoy your Moules Frites with some crusty bread on the side to soak up the delicious broth.
This classic Brussels Moules Frites recipe captures the essence of Belgian cuisine. Adjust the seasoning and ingredients according to your taste preferences. Bon appéti
Keyword frites, moule, mussels

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