Belgium

• 1 kg fresh mussels (cleaned and debearded)
• 2 tbsp butter
• 2 shallots (finely chopped)
• 2 garlic cloves (minced)
• 1 cup dry white wine
• 1/2 cup fresh parsley (chopped)
• Salt and pepper to taste
• 4 large potatoes (for fries)
• Vegetable oil (for frying)

• Prepare the Fries: Peel the potatoes and cut them into thin strips. Soak them in cold water for 30 minutes, then pat them dry.
• Heat oil in a deep fryer or large pot to 160°C (320°F). Fry the potatoes in batches for 3-4 minutes until soft but not browned. Remove and let them cool.
• Increase the oil temperature to 190°C (375°F). Fry the potatoes again for 2-3 minutes until golden and crispy. Drain on paper towels and season with salt.
• Cook the Mussels: Melt butter in a large pot over medium heat. Add shallots and garlic, sautéing until fragrant.
• Add the mussels and pour in the white wine. Cover and cook for 5-7 minutes, shaking the pot occasionally, until the mussels open. Discard any that remain closed.
• Stir in chopped parsley, season with salt and pepper, and serve immediately alongside the fries.

Moules Frites is a quintessential Belgian dish and a symbol of their culinary culture. Belgians consume an impressive 60,000 tons of mussels annually, often paired with their world-famous fries!