Boiled Gooseneck Barnacles With Aioli Recipes

BOILED GOOSENECK BARNACLES WITH AIOLI

Boiled Gooseneck Barnacles With Aioli image

What looks like a carpenter's thumb, feels like a rubber hose and is sweeter and more tender than spiny lobster? Why, gooseneck barnacles. They were long a delicacy to the indigenous peoples of the Pacific Northwest who used to scrape them off rocks at great risk and reserve them for tribal elders. When this recipe appeared in The New York Times in 1987, a seafood company in Nanaimo, British Columbia, had started exporting the barnacles to Spain and Portugal to keep up with demand.

Provided by Susan Herrmann Loomis

Categories appetizer

Time 7m

Yield 4 appetizer servings

Number Of Ingredients 9

Ingredients

1 pound gooseneck barnacles, rinsed
12 cups water
2 bay leaves
2 tablespoons kosher salt
1/2 medium-size onion
1/2 lemon
6 curly green lettuce leaves, rinsed and dried
1 lemon cut in four wedges for garnish
Aioli (see recipe)

Steps:

Rinse barnacles; pat dry.
Bring water to a boil with bay leaf, salt, onion and half lemon in a large saucepan over high heat. Add barnacles and stir. Reduce heat to medium high and cook until base of the barnacles turns a deep pink (no longer than 4 minutes).
Drain barnacles and cover with ice until they cool.
To serve barnacles, arrange on a platter lined with curly green lettuce leaves. Garnish platter with lemon wedges in a bowl of aioli. Serve immediately.

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