Moules-frites
 Moules, served in the pan, with fries. | |
| Alternative names | Mosselen-friet (in Dutch) |
|---|---|
| Course | Main course |
| Place of origin |  France |
| Serving temperature | Hot |
| Main ingredients | Mussels and potatoes |
Moules-frites or moules et frites[1] (French pronunciation: [mul.fʁit]]; Dutch: mosselen-friet) is a main dish of mussels and French fries originating in Northern France and Belgium.[2] The name is French, moules meaning mussels and frites fries, with the Dutch name for the dish meaning the same. It is the national dish of Belgium.[3]
Background
[edit]Although moules-frites are popular in many countries, it is thought that the dish originated in Belgium.[4] 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.[4]
In both Belgium and France, moules-frites are available in most restaurants, depending on season. According to a survey conducted by TNS, moules-frites was identified as the second-favourite dish in France, receiving a vote of 20 per cent, narrowly losing to magret de canard which received 21 per cent.[5]
On average, between 25 and 30 tonnes of mussels are consumed each year in Belgium as moules-frites.[6][dubious – discuss] Much of the mussels consumed in Belgium come from mussel farms in nearby Zeeland in the Netherlands.[7]
Variants and preparation
[edit]Moules
[edit]
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,[8] moules marinière includes white wine, shallots, parsley, and butter.[9]
- Moules nature: The mussels are steamed with celery, leeks, and butter.[2]
- Moules à la crème: Another common recipe, thickened with flour and cream.[2]
- 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 a sauce containing beer instead of white wine.[10]
- Moules à l'ail: Mussels cooked with sliced or minced garlic.[2]
Less commonly, fusion variants are seen in which the stock may be flavoured with non-local ingredients such as Espelette pepper or Pernod liquor.[2] They can also be served with "Mosselsaus", a sauce that is made with mayonnaise, mustard, and vinegar.
Frites
[edit]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.[11][2] 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.[11]
Presentation
[edit]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.[12] A second dish is generally provided for the discarded mussel shells.
Consumption
[edit]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.[13] In 2009, 500 tons of mussels and 30 tons of fries were consumed during this event.[14] 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.[15]
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 by steak frites which gets 33%.[16] In France, according to the same TNS-Sofres poll, moules-frites are in second place among the favorite dishes of the French with 20%.[17] It is one point behind duck breast.
The dish can be consumed with an abbey lager[18] or a dry white wine;[18] red wine should be avoided because of its tannins.[19][20] As for sauces, in addition to the marinière sauce that already accompanies the mussels, it is possible to add mayonnaise with the fries.[21] Mussels and fries are also the specialty of the Belgian restaurant chain Chez Léon.[22]
See also
[edit]
References
[edit]- ^ Spoiden 2001, p. 162.
- ^ a b c d e f Malgieri 2011.
- ^ Spoiden 2001, p. 169.
- ^ a b ifood.tv.
- ^ Les News Nutrition 2011.
- ^ Coenart 2011.
- ^ Spoiden 2001, p. 168.
- ^ Milano 2016.
- ^ Thompson.
- ^ Where the Food Is 2012.
- ^ a b Spoiden 2001, p. 166.
- ^ Spoiden 2001, p. 159.
- ^ "Braderie de Lille 2017 : qu'est-ce qu'on mange ? Des moules-frites !". france3-regions.francetvinfo.fr. 2017. Retrieved 10 April 2019..
- ^ Axelle Szczygiel (2010). "Braderie de Lille : 2 millions de visiteurs attendus ce week-end". Elle. Retrieved 10 April 2019..
- ^ EP (2013). "Braderie de Lille : moules-frites, les coulisses". France 3 Nord-Pas-de-Calais. Retrieved 10 April 2019..
- ^ "Les plats préférés des Français". TNS Sofres. 2011. Archived from the original on 10 April 2019. Retrieved 10 April 2019..
- ^ "Le magret de canard, plat préféré des Français, devant les moules-frites". Doctissimo. 2011. Archived from the original on 3 January 2012. Retrieved 10 April 2019..
- ^ a b Willem, Louis (1998). "Un complet, un ! Les moules-frites". La Cuisine bruxelloise: traditions et créations au fil des saisons. Renaissance Du Livre. p. 20. ISBN 2-8046-0229-X. OCLC 907015636. Retrieved 17 October 2015..
- ^ Alexandra Reveillon. "Quels vins boire avec des moules frites ?". toutlevin.com. Retrieved 10 April 2019..
- ^ Enrico Bernardo (4 June 2015). "Accord mets/vins : que boire avec… des moules-frites ?". lefigaro.fr. Retrieved 10 April 2019.
{{cite web}}: CS1 maint: date and year (link). - ^ "Qui peut faire la peau à la "moules-frites" ?". La Voix du Nord. 2010. Retrieved 9 April 2019..
- ^ Jean-Bernard Litzler (2007). "Des moules et des sondages chez Léon". lefigaro.fr. Retrieved 10 April 2019..
Bibliography
[edit]- Coenart, Virginie (14 July 2011). "A nous les moules-frites!". RTL. Archived from the original on 16 August 2014. Retrieved 13 August 2014.
- "Moules Frites". ifood.tv. Archived from the original on 2 May 2016. Retrieved 21 March 2020.
- "Le magret de canard, plat préféré des Français, devant les moules-frites". Les News Nutrition (in French). Doctissimo. 25 October 2011. Archived from the original on 3 January 2012. Retrieved 2 December 2012.
- Malgieri, Nick (18 May 2011). "A National Obsession: Belgium's Moules Frites". Saveur. Retrieved 13 November 2012.
- Milano, Pamela (17 October 2016). "How Did Mussels Become A Belgian Specialty?". Culture Trip. Archived from the original on 21 March 2020. Retrieved 21 March 2020.
- Spoiden, Stéphane (2001). "The Betrayal of Moules-frites". In Schehr, Lawrence R.; Weiss, Allen S. (eds.). French Food: On the Table, On the Page, and in French Culture. New York: Routledge. ISBN 978-0415936286.
- Thompson, Antony Worrall. "Moules marinière". Food Recipes. BBC. Archived from the original on 14 March 2013. Retrieved 13 November 2012.
- "Belgium ❀ Moules frites". Where the Food Is. 22 January 2012. Retrieved 13 November 2012.
Further reading
[edit]- "Qui peut faire la peau à la "moules-frites"?". La Voix du Nord (in French). 5 September 2010. Archived from the original on 28 April 2014. Retrieved 13 November 2012.
External links
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