page_title: Moules-frites
section_title: Moules
hierarchical_section_title: Moules-frites / Variants and preparation / Moules
caption_attribution_description: English: Mussels in white wine (moules au vin blanc) at Au Pré Salé.
context_page_description: Moules-frites or moules et frites is a main dish of mussels and fries originating in Belgium. The title of the dish is French, moules meaning mussels and frites fries, with the Dutch name for the dish meaning the same. It is considered the national dish of Belgium.
context_section_description: 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.
caption: Moules marinière in Belgium
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