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 Min
Cook Time
15 Min
Pellets
Apple
Ingredients
This recipe serves:
2
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 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 |
Steps
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.
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.
3
In a small bowl combine crushed potato chips, crispy bacon bits, and shredded Parmesan cheese.
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
00:15
5
Spoon 1 heaping teaspoon of the collard mixture on each oyster followed by a spoonful of the potato chip mixture.
6
Sprinkle a baking pan amply with rock salt. Arrange the oysters in the salt to steady them.
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
00:15
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