& Frites
It is not just a dish – it is our signature.
Moules Frites
It is Belgium's comfort food – their everyday dish and celebration dish rolled into one. Served at practically every brasserie in the country, always with frites, never with rice, never with pasta. That is how it has always been.
In Belgium, mussel season follows a clear rhythm. Traditionally eaten from July to April, during the months whose names contain the letter R. That is when the mussels are at their best – plump, juicy, and bursting with flavour.
At Hörnans Belgobar we carry the same tradition as our sister restaurant Belgobaren. Moules frites is always on the menu, all year round. It is the dish guests keep coming back for and the one new visitors most often ask about first.
Moules & Frites
Our speciality – organically farmed mussels. Naturally farmed on the scenic Swedish west coast and prepared according to Belgian traditions. All our mussels are cooked with white wine, celery, onion, garlic, leek, carrots & thyme. Served with frites.
With over 300 Belgian beers in our fridges, there is always a perfect companion for your mussels. A light wheat beer with Marinière, a robust trappist with Belgobaren's favourite – our staff are happy to help you find the right match.
How We Make Our Mussels
All our mussels are cooked with white wine, celery, onion, garlic, leek, carrots, and thyme. A classic Belgian base – no shortcuts, no tricks, just real ingredients given time to do their job. The broth that forms in the pot is at least half the experience, which is why we never cut corners.
We bake our frites in the oven. The result is crispy on the outside, soft on the inside, ready to be dipped in the flavourful broth or eaten on their own with a dollop of mayonnaise. Simple, honest flavours – exactly as it should be.
It says pommes frites on the menu, but don't call them French. The Belgians invented frites – a historical hill they are happy to die on, and rightly so. As early as the 1600s, potatoes were being fried in the Meuse valley, and since then frites have been a cornerstone of Belgian food culture.
In a serving of moules frites, the frites are not a side dish. They are an equal partner. The frites are there to scoop up the last drops of broth from the pot, to be snapped in half and dipped in mayonnaise, and to be eaten with your fingers without anyone raising an eyebrow. That is how it should be.
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Romance, friendship, or after-work? Book a table and we will take care of the rest.
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