The following recipe offers a classic approach to the preparation of moules-frites. However, the sauce the mussels are cooked in is very rich, consisting of milk, onion, garlic, white wine, lemon juice, butter, parsley, salt, and pepper. The key to extra tasty frites lies in preparing them in beef fat, and frying them twice, always in small batches.

The following moules natures recipe is a no-nonsense version that is prepared with only a few basic ingredients, namely mussels, onion, and celery. The moules are, as always, served with some crispy frites and mayonnaise, but the steps include a tip on how to make the original Flemish mussel sauce.

In this variant, the mussels are cooked in a sauce made with beer — pale ale, to be more precise. Onions, shallots, and celery accentuate the taste and give body to the mussel sauce.

In this variant, known as moules marinières, the sauce the mussels cook in is infused with white wine, which leaves mussels floating in a delicious sauce. Onions, celery, thyme, bay leaves, and butter are also used in the preparation of the sauce. Although the fries come as a natural addition, some toasted bread might come in handy.

The creation of the famous chef Gordon Ramsay, this recipe is an aromatic version of the classic dish: white wine, herbs, cream, and Pernod are in charge are responsible for some extra taste. In addition, the recipe gives not only instructions on how to prepare mussels but also how to prepare the frites and the mayonnaise to accompany the dish.