Market Recipe: Oyster Stew

Market Recipe: Oyster Stew
By Market Chef Maggie Perkins from Maggie’s Farm


1 pkg Belle Vie Farm smoked bacon, chopped
1 large onion, chopped
4 small sweet potatoes, chopped (JBG Organic)
2 quarts chicken stock
1 pint K and S Seafood fresh gulf oysters, brine and meat separated
3 twigs fresh thyme
1 pint Hifi Mycology blue oyster mushrooms, stems and caps sliced and kept separate
1 bunch mustard greens, stemmed and chopped fine (JBG Organic)
1 8oz container Mother Culture plain greek yogurt
Salt & black pepper to taste
Garnish: Scallions, flat leaf parsley, chopped (JBG Organic)
In a large dutch oven over medium high heat, brown chopped bacon until limp. Add onion and cook, stirring frequently, until transparent. Add sweet potatoes and cook, stirring often, for 5 minutes. Add chicken stock, brine from pint of oysters, thyme and mushroom stems. Cook at a low boil for 30 minutes. Add mushroom caps and mustard greens, and cook until tender, about 15 minutes. 
Reduce heat to low. Add oysters, stirring well, cover and allow to slightly simmer for 5 minutes. Remove from heat. Stir in yogurt. Correct seasonings with salt and pepper.
Ladle into soup bowls. Garnish, optionally, with scallions and parsley. Serve hot.

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