Market Classic · Northern France

Moules-Frites

Photo: Cathrine Skovly / Unsplash · Unsplash License

During Lille's Braderie each September, restaurants heap empty mussel shells into mounds on the street outside and compete for the biggest pile.

Mussels are steamed quickly in white wine, butter, shallots, and herbs, then served with a paper cone of crisp fries on the side. A fixture of market stalls, street fairs, and café terraces across northern France.

Why it's made this way: The pairing grew out of the North Sea coast's abundant mussel harvests meeting the Flemish-influenced frites culture of the region.