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Cooked Percebes, Gooseneck Barnacles, from Portugal, a taste of the rugged Portuguese coast.
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Yield: 2 people

How to Cook Percebes (Goose Barnacles)

Prep Time: 2 minutes
Cook Time: 1 minute
Author: Andrew Gavin
How to Cook Percebes (Goose Barnacles): A Taste of Portugal’s Rugged Coast
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Ingredients
 

  • 200 g fresh percebes
  • 60-70 g salt, 4-5 tbsp, kosher diamond crystal or other available sea salt
  • 1 liter water
  • 1 bay leaf, optional

Equipment

  • 1 medium pot
  • 1 pasta strainer

Instructions
 

  • Salting the water for how to cook percebes gooseneck barnacles from Portugal.
    Fill a pot with 1 liter of water, about 4 cups to cover the percebes and add about 60-70 grams (~1/4 cup) of sea salt per liter. It should be salty like seawater. Add a bay leaf for a touch of aromatics if desired.
  • Heat the water to a rolling boil.
  • How to cook Percebese, Gooseneck Barnacles from Portugal in heavily salted boiling water.
    Drop the Percebes, Gooseneck Barnacables, into the boiling water and cook for only 60–90 seconds. Overcooking will toughen them and mute their flavor.
  • Draining percebes gooseneck barnacles after boiling in salted water.
    Drain the Percebes, Gooseneck Barnacles, with a pasta drainer.
  • Cooked Percebes, Gooseneck Barnacles, from Portugal, a taste of the rugged Portuguese coast.
    Serve hot or cool, but the sooner the better for maximum flavor.

Notes

1 liter of water is enough to cook 300g-400g (1/2 lb to 3/4 lb) of Percebes, Gooseneck  Barnacles.  If you have more than this weight, then double the water and salt (ie 2 liters water and 1/2 cup of salt (120g-140g).
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