Long a delicacy in Spain and Portugal, percebes (gooseneck barnacles) are painstakingly harvested from rock formations deep in the ocean. Don’t be dissuaded by the fact that they look like dinosaur toes. Pulling them apart reveals a tender cylindrical bit of meat that tastes like the best and briniest of clams. At his restaurant Huertas in New York City, chef Jonah Miller lets their flavors shine by simply boiling them in salt water for 2 to 3 minutes (depending on size), and serving them with a squeeze of lemon. As Miller says, “Why mess with something so perfect?” This recipe first appeared in our 2015 SAVEUR 100.
- 8 cups water
- 1 cup kosher salt
- 1 lb. separated and rinsed gooseneck barnacles
- Bring water to a boil in a 4-qt. saucepan. Stir in kosher salt until dissolved, about 1 minute. Add gooseneck barnacles; cook until tender, 2–3 minutes. Drain barnacles; serve with lemon wedges.