Moules moments In Brussels

Few dishes have as much character as moules-frites. The way it’s served is an experience in itself, seeing mussels jostle for space in a deep casserole and getting to grab the succulent flesh out of its shell using an empty one as a pincer. A helping of crunchy fries, said to be a Belgian invention (though the French dispute this), is the second part of the dish, and mayonnaise is the accompaniment of choice. To complete the experience, Belgian beer is, of course, a must.

As for the recipe variations of this traditional Belgian dish, Moules marinière is the most common, based on white wine, shallots and parsley; the richer version, Moules à la crème, is also popular. In this case, a dash of cream and a pinch of flour are added to thicken the white wine stock a little. Naturally, there are recipes containing beer, and some restaurants pride themselves on offering sauces of the more adventurous kind, adding curry, snail butter or blue cheese, for instance.

Some restaurants serve moules-frites all year around, while others stick to when they’re in season – early autumn to late winter. Like other shellfish, a single bad one can have dire consequences, so it’s best to only tuck into mussels at trusted restaurants with experience in preparing them correctly, such as the seven spots we’ve included in this guide.