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] As a dish, the moules and the frites are usually served separately, to avoid the fries becoming soggy in the sauce.

Mussels and French fries are served everywhere in Belgium, from the Belgian coast to the bottom of the Ardennes.

[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.

[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%.