Few shellfish trigger the same likes and dislikes as barnacles, kings of Christmas Eve and Christmas tables. At that moment his black presence becomes apparent, especially when bringing out the money they cost.
We are not going to go into price assessments, because whoever buys them —and above all, whoever pays a fair price to barnacles—, but we are going to tell you how to cook barnacles so that they are perfect.
They have no secrets, beyond that we try to buy the best barnacles we can and that, above all, they are very fresh. You already know that if a shellfish smells strong or smells similar to ammonia, it will be proof that its best days have passed.
Although the barnacle holds up relatively well in the fridge if we cover it with a wet cloth, it is always better to consume it as soon as possible and, above all, Clean them well before cooking.
We wash the barnacles under cold water if they come with traces of earth and we drain well.
Meanwhile, we put the water to boil and when it boils, add the salt until it dissolves completely.
We put the barnacles in the water, we wait for boil again and when it comes back to a boil, let it bubble for a minute and remove from the water.
Serve directly or Cool slightly.
WMF tall asparagus pot with 16 cm glass lid, 5.0 l steam pot, Cromargan polished stainless steel, induction pot with strainer, suitable for pasta, spaghetti, vegetables
With what to accompany the cooked barnacles
The good thing about barnacles is that they do not admit many sacrileges such as accompanying them with mayonnaise or filling them with lemon, since their intense sea flavor does not need makeup. As an option, we can reinforce the seafood platter with grilled prawns, clams a la marinera or some razor clams with garlic.
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