Moules-frites

Moules-fritesormoules et frites(French pronunciation:[mul.fʁit]];Dutch:mosselen-friet) is a main dish ofmusselsandFrench friesoriginating in Northern France and Belgium.The name is French,moulesmeaning mussels andfritesfries, with the Dutch name for the dish meaning the same. It is thenational dishof Belgium.
Althoughmoules-fritesare popular in many countries, it is thought that the dish originated in Belgium.It is likely that it was originally created by combiningmussels, a popular and cheap foodstuff eaten around theFlemishcoast, 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-fritesare available in most restaurants, depending on season. According to a survey conducted byTNS,moules-friteswas identified as the second-favourite dish in France, receiving a vote of 20 per cent, narrowly losing tomagret de canardwhich received 21 per cent.
On average, between 25 and 30 tonnes of mussels are consumed each year in Belgium asmoules-frites.Much of the mussels consumed in Belgium come from mussel farms in nearbyZeelandin the Netherlands.
The ways in which the mussels are cooked in the dish can vary significantly. Some common variants include:
Less commonly,fusion variantsare seen in which the stock may be flavoured with non-local ingredients such asEspelette pepperorPernod liquor.They can also be served with "Mosselsaus", a sauce that is made with mayonnaise, mustard, and vinegar.
In various forms,fritesorfrietplay an important role in Belgian culture and cuisine. Within Belgium,bintjepotatoes are generally preferred as a basis to make fries because of their highstarchcontent.They are generally double-fried (fried, left to cool and then fried again) in order to make them both moist in the core and crisp on the outside.
As a dish, themoulesand thefritesare usually served separately, to avoid the fries becoming soggy in the sauce. Often, themoulesare served in the pan used to cook them.A second dish is generally provided for the discarded mussel shells.
Mussels and French fries are served everywhere in Belgium, from the Belgian coast to the bottom of the Ardennes. In France, the dish is common in the Nord-Pas-de-Calais. It is the typical dish of the braderie of Lille.In 2009, 500 tons of mussels and 30 tons of fries were consumed during this event.During this weekend, restaurant owners pile up the mussels eaten in front of their establishments; most of the time, the restaurant Aux moules (rue de Béthune) and La Chicorée (place Rihour) have the largest quantities.
In 2008, TNS Sofres carried out a survey among the people of the North. Mussels and French fries came in second place with 25%. The dish is outstripped bysteak friteswhich gets 33%.In France, according to the same TNS-Sofres poll, moules-frites are in second place among the favorite dishes of the French with 20%.It is one point behind duck breast.
The dish can be consumed with an abbey lageror a dry white wine;red wine should be avoided because of its tannins.As for sauces, in addition to the marinière sauce that already accompanies the mussels, it is possible to add mayonnaise with the fries.Mussels and fries are also the specialty of the Belgian restaurant chain Chez Léon.