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1
Shuck the oysters into a bowl and refrigerate.
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2
Discard the shells.
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3
Cut into the top of the sea urchins and then around the sides with a strong pair of scissors.
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4
Carefully spoon out the orange or yellow roe and reserve it in a small bowl in the refrigerator.
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5
If you're serving the stew in the sea urchin shells, scrub them thoroughly and dry them in a 200 degree oven.
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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.
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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.
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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.
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9
Strain the oyster-cooking liquid through a fine strainer into a clean saucepan.
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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.
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11
Meanwhile, simmer the remaining tablespoon of cream in a small pan until it thickens.
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12
Season with salt and pepper and add the spinach.
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13
Stir for a minute over medium heat to heat the spinach.
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14
Arrange the spinach in a small mound in the center of each soup plate or sea urchin shell.
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15
Gently stir the chives, oysters and sea urchin roe into the oyster sauce and heat gently--without boiling--for about 30 seconds.
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16
Arrange the oysters and roe around and over the spinach.
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17
Make sure everyone gets 4 oysters.
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18
Spoon over the sauce.
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19
Serve immediately.
