The mussel has been used as food for thousands of years. In Belgium, the Netherlands, and France, mussels are consumed with french fries ("mosselen met friet" or "moules frites") or bread. In France, the Éclade des Moules is a mussel bake popular along the beaches of the Bay of Biscay. In Italy, mussels are often mixed with other sea food, or eaten with pasta. In Turkey, mussels are either covered with flour and fried on shishs ('midye tava'), or filled with rice and served cold ('midye dolma') and are usually consumed with alcohol (mostly with raki or beer). In Cantonese cuisine, mussels are cooked in a broth of garlic and fermented black bean. In New Zealand, they are served in a chili-based vinaigrette.