Hi, I’m Laura. Today, I will show you a way to prepare percebes (goose neck barnacles) recipe. Never skip a recipe of the day again. Here are our most recent easy family recipes to try. This time, I am going to make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Percebes (Goose Neck Barnacles) Recipe
Percebes (Goose Neck Barnacles) is one of the most popular of current trending foods in the world. It is enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. Percebes (Goose Neck Barnacles) is something that I’ve loved my whole life. They’re nice and they look wonderful.
To begin with this recipe, we have to prepare a few components. You can cook percebes (goose neck barnacles) using 2 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Percebes (Goose Neck Barnacles):
- Get 2 lb goose neck barnacles
- Make ready 1 lot of salt
Steps to make Percebes (Goose Neck Barnacles):
- You can spot goose neck barnacles growing in clumps of mussels. See the little dinosaur-like heads popping out?
- When you clear away the mussels, you see that these creatures grow in these tentacle-like clumps.
- To prepare them, put a large pot of heavily salted water to boil. As your water comes to a boil, prepare a large ice bath and place it near your boiling area.
- Toss your catch into the boiling water and blanch for about 3 minutes.
- When the 3 minutes are up, remove the percebes from the pot and transfer them to the ice bath.
- Once chilled, you will need to peel them. Careful, they tend to squirt water as they are peeled. Pinch each tube, up close to the ugly head part, and tear. The sheath should split relatively easily.
- Now, pull off the head. If you’re careful, you may be able to pull out the fan without separating it from the tube. The fan is the creature’s food collector. It’s edible, and looks pretty crazy.
- Remove the meat from the tube, and set it aside. Here’s what the final product looks like. 10 oz. yield!
- These are wonderful alone, similar to calamari maybe, but the meat really reminds me of abalone. Chop them up and add them to a pasta if you like. Next time, I wanna try to deep fry some.
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