Pan-fried Tilapia with Mussels, Duxelles and Green Pepper Sauce

Pan-fried Tilapia with Mussels, Duxelles and Green Pepper Sauce
  • 4 servings
  • 0:35 Preparation
  • 0:20 Cooking
  • 0:55 Total Time


Add all
  • 4 x 5 oz
    (4 x 150 g)

    tilapia fillets

  • celery salt to taste

  • sufficient quantity, butter

  • duxelles:

  • sufficient quantity, butter

  • 1

    shallot peeled and minced

  • 1 lb
    (450 g)

    cremini (brown) mushrooms destemmed and minced

  • 1/4 cup
    (60 mL)

    white wine

  • mussels

  • 2 tsp.
    (10 mL)


  • 0.250

    onion peeled and minced

  • 1 cup
    (250 mL)

    white wine

  • 1 lb
    (450 g)

    washed mussels

  • 1/2 tsp.
    (7 mL)

    grainy mustard

  • 0.125

    green onions sliced very fine

  • 1 Tbsp.
    (15 mL)

    tarragon white wine vinegar

  • 1 Tbsp.
    (15 mL)

    white wine

  • olive oil as needed

  • green pepper sauce

  • sufficient quantity, butter

  • 1 1/4 cups
    (315 mL)

    white poultry stock or chicken broth

  • 6 oz
    (200 mL)

    35% cream

  • 1 tsp.
    (5 mL)

    green peppercorns s in brine, rinsed and drained


In a saucepan over medium-low heat, sweat shallot in butter. Add mushrooms, cook 5 minutes and add white wine. Reduce over low heat until no liquid is left. Season and refrigerate.

In a pan over medium-low heat, sweat onion in butter. Deglaze with white wine and bring to a boil. Add mussels and cover. Cook 4 - 5 minutes until mussels open. Remove mussels from shells and refrigerate. Strain pan juices. Return juices to pan and bring to a boil. Reduce to 3/4 of volume and add white poultry stock. Bring to a boil again and reduce to 3/4 of volume. Lower heat to medium, add cream and reduce to desired consistency. Add green peppercorns, season and refrigerate.

In a small bowl, combine 20 mussels with mustard, green onions, wine vinegar, white wine and a generous drizzling of olive oil. Season and set aside.

Season tilapia fillets with celery salt. In a skillet over medium-high heat, cook fillets in a generous bit of butter.

Presentation: Place fillet in the centre of the plate, spoon green pepper sauce over top, and garnish with a spoonful of duxelles and a few mussels.

Source: Metro

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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