Skip to content
Sign in Sign up
0My List
You do not have any items in your cart.
Add items and they will appear here.
Estimated Total*
$0.00
You must have min. $50 to checkout
Metro Lakeshore & Geneva 101 Lakeshore Rd. St. Catharines ON

Is this your favourite store?

No, let's find my favourite store

Why? This will allow you to browse the flyer, deals and coupons offered in your area.

Close
Sign in Sign up
0My List
You do not have any items in your cart.
Add items and they will appear here.
Estimated Total*
$0.00
You must have min. $50 to checkout

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Pan-fried Tilapia with Mussels, Duxelles and Green Pepper Sauce https://www.metro.ca/userfiles/image/recipes/tilapia-poele-sauce-poivre-vert-moules-vin-blanc-6544.jpg PT35M PT20M PT55M
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.
4
4 x 5 oz (4 x 150 g) tilapia fillets celery salt to taste sufficient quantity, butter 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) butter 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 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
Pan-fried Tilapia with Mussels, Duxelles and Green Pepper Sauce

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

Rate this recipe
0 Vote
  • Gluten-free
4
servings
0:35
Preparation
0:20
COOKING
0:55
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 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)
    butter
  • 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
Imprimer ma sélection

Preparation

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.

Discover your taste profile!

© Société des alcools du Québec, 2007

Legal Notice

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

Error

Sorry, an error has occurred. Please refresh the page.