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Oysters Traegefeller

Oysters Traegefeller

By Traeger Kitchen

These are as rich as the New Orleans culture they come from and in the name of Rockefeller, we're bringing you smoky, wood-fired oysters, "Traegefeller". Greens, bacon, and cheese to name a few shell out ridiculous flavor.

Prep Time

10 Minutes

Cook Time

15 Minutes




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Units of Measurement:
1 Tablespoon butter
1 finely chopped shallot
2 Cup fresh collard greens, washed and trimmed
3 Clove Garlic, minced
1/4 Cup Pernod Liqueur
1/2 Cup cream
1 Cup crushed BBQ potato chips
1 Cup Parmesan cheese
3 Slices bacon
12 oysters
As Needed rock salt
2 lemon wedges
To Taste salt and pepper


  • 1

    Melt butter in a medium sauce pan over medium-high heat. Add shallot and collard greens and cook until wilted, about 3 minutes. Add garlic and sauté 1 minute or until fragrant.

    • 1 Tablespoon butter

    • 1  finely chopped shallot

    • 2 Cup fresh collard greens, washed and trimmed

    • 3 Clove Garlic, minced

  • 2

    Deglaze with Pernod and simmer until reduced by half. Add cream and simmer another 3 minutes or until the liquid coats the back of a spoon.

    • 1/4 Cup Pernod Liqueur

    • 1/2 Cup cream

  • 3

    In a small bowl combine crushed potato chips, crispy bacon bits, and shredded Parmesan cheese.

    • 1 Cup crushed BBQ potato chips

    • 1 Cup Parmesan cheese

    • 3 Slices bacon

  • 4

    When ready to cook, start the Traeger grill and set the temperature to 450°F. Preheat, lid closed, for 10 to 15 minutes.

    450 ˚F / 232 ˚C

  • 5

    Spoon 1 heaping teaspoon of the collard mixture on each oyster followed by a spoonful of the potato chip mixture.

    • 12  oysters

  • 6

    Sprinkle a baking pan amply with rock salt. Arrange the oysters in the salt to steady them.

    • As Needed rock salt

  • 7

    Place the sheet tray directly on the grill grate and cook 10-15 minutes until bubbly and golden brown. Serve with lemon wedges. Enjoy!

    450 ˚F / 232 ˚C

    • 2  lemon wedges

    • To Taste salt and pepper

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