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Percebes (Gooseneck Barnacles) Ideas?

Paul Bacino

By Paul Bacino
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BonVivant

BonVivant

Posted
Posted

In Portugal and Spain I have only eaten them as a snack/tapas/cold 'first course'.  In Portugal you pay by weight and they bring it to the table straight away. You snack on them with vinho verde whilst your meal is being prepared.

 

Cooking it is really simple. Boil it briefly and nothing more. You would probably enjoy it in a pasta dish (after boiling and extracting the flesh).

 

Probably my most favourite thing to eat in the entire world!

 

iEjK1CCMhwy66.jpg

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Paul Bacino

Paul Bacino

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Posted

So here is what I did.

 

Boiled the Wild Gooseneck Barnacles/ cut the foot off and used a scissors to slice up the skin to the top

 

Made a simple Parsley salad with lemon vinaigrette topped with cleaned Percebes   ( they were slightly gritty   :cool: --Nice tooth polish  )

 

IMG_7956.JPG

 

 

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Its good to have Morels

rotuts

rotuts

Posted
Posted (edited)

 I had these several time in Spain and France when I was quite young

 

Indeed in france, on the Brittany coast, my parents had a fine friend

 

who had a modest "" cottage "" On The Sea

 

it was modest  it some how survived WWII

 

and we visited.  The Coast.

 

we went down to " the back yard "

 

That would be The Sea

 

we collected Mussels , these goose neck and a lot of other stuff

 

that was our dinner

 

being not the Great Accomplished Gourmet I am now

 

I had no understanding how to deal with those 

 

Gooses.

 

the rest i still remember Vividly

 

Sigh  

 

I was BTW 4 y.o.

 

the mussels I found to be delicious

 

pretty good for 4 !  and yes there was garlic

 

I was  a bit bereft  that the adults did not offer me what they were drinkng

 

In might have been a nice dry local white wine

 

since I did not get any

 

I have no recollection on what I had.

Edited by rotuts (log)
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