Poached Oyster and Cauliflower Mousseline

Poached Oyster and Cauliflower Mousseline

Prep Time


Cook Time



6 people
Poached Oyster and Cauliflower Mousseline

Do you know what Huitre pochee et mousseline de choux fleur means? Translated ot means Poached Oyster and Cauliflower Mousseline! Mousseline is similar to a Hollandaise sauce and adds a lot of flavor. So, add a little French flair to your next party, bunch or special occasion with this tasty oyster recipe from Chef Franck Pontais.


  • For oysters:
  • Full fat milk 200ml
  • Fresh thyme 3 sprig
  • Salted butter 30 g
  • Rock Oysters 12 each
  • Rock salt 2 pinches
  • Crack black Pepper 1 pinch
  • For cauliflower mousseline:
  • Fresh Cauliflower 250g
  • Full fat milk 400ml
  • Salted butter 20g
  • Rock salt 1 pinch
  • White ground pepper ½ pinch
  • Ground nutmeg 1 pinch
  • Samphire and Scarlett cress


  • 1 Fully cook the cauliflower in the milk with the butter and seasoning.
  • 2 Pass through a chinois (fine mesh) and blitz the cauliflower with a hand blender.
  • 3 Add some hot milk to the puree if it’s too thick.
  • 4 Season to taste and reserve.
  • 5 Open the oysters and reserve the flesh in a bowl, clean six shells and reserve.
  • 6 Bring the milk to simmer with the seasoning, the butter and the thyme.
  • 7 Poached the oysters in the simmering milk for one and a half minute.
  • 8 Fill the six oyster shells with the cauliflower puree and pour on top of two poached oysters in each shell.
  • 9 Make a foam of milk by using a hand blender and some leftover hot milk.
  • 10 Skim the top and pour over the oysters.
  • 11 Garnish with Samphire and Scarlett Cress.
  • 12 Serve.


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