Oyster and Sea Urchin Stew

1. 1

   Shuck the oysters into a bowl and refrigerate.

2. 2

   Discard the shells.

3. 3

   Cut into the top of the sea urchins and then around the sides with a strong pair of scissors.

4. 4

   Carefully spoon out the orange or yellow roe and reserve it in a small bowl in the refrigerator.

5. 5

   If you're serving the stew in the sea urchin shells, scrub them thoroughly and dry them in a 200 degree oven.

6. 6

   Blanch the spinach leaves in boiling water for 30 seconds, rinse them in a colander under cold running water, squeeze out the excess water and reserve.

7. 7

   Warm the oysters in their liquid in a saucepan over medium heat until the liquid barely begins to simmer at the edge of the pan and the oysters begin to curl around the edges, about 3 minutes.

8. 8

   With a slotted spoon, transfer the hot oysters to a clean kitchen towel or clean napkin so any grit will pull off the oysters and cling to the towel.

9. 9

   Strain the oyster-cooking liquid through a fine strainer into a clean saucepan.

10. 10

    Add the lemon juice and 4 tablespoons of the heavy cream to the oyster liquid and simmer gently for about 5 minutes, until the mixture has the consistancy of cold heavy cream.

11. 11

    Meanwhile, simmer the remaining tablespoon of cream in a small pan until it thickens.

12. 12

    Season with salt and pepper and add the spinach.

13. 13

    Stir for a minute over medium heat to heat the spinach.

14. 14

    Arrange the spinach in a small mound in the center of each soup plate or sea urchin shell.

15. 15

    Gently stir the chives, oysters and sea urchin roe into the oyster sauce and heat gently--without boiling--for about 30 seconds.

16. 16

    Arrange the oysters and roe around and over the spinach.

17. 17

    Make sure everyone gets 4 oysters.

18. 18

    Spoon over the sauce.

19. 19

    Serve immediately.

* Per serving · 4 servings · Values may vary.