Oyster and Sea Urchin Stew

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

oysters, urchins, spinach, lemon juice, heavy cream, salt, fresh chives

Taken from www.foodnetwork.com/recipes/oyster-and-sea-urchin-stew-recipe.html (may not work)

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