Gooseneck Barnacles

(serve 2)

Gooseneck Barnacles: 250g
Sea Salt: 15g
Bay Leaves: 5g
Shallots: 2 
Black Pepper: 5g
Sherry: 1 tsp
Double Cream: 40ml
Lemon (or Lemon Juice): 1
Cooking Liquor: 40ml
Olive oil: 1 tsp
Bring a saucepan of water to boil
Add the sea salt, half of the bay leaves and half of the olive oil
Add the gooseneck barnacles to the boiling water and cook them for 1 minute
Get the gooseneck barnacles out and remove the skins - to peel them when they are warm
Heat a frying pan over medium heat
Add the rest of the olive oil, the rest of the bay leaves, the chopped shallots, black pepper into the frying pan
Add the sherry into the frying pan
Add the double cream into the frying pan and bring the ingredients to boil
Cut the lemon in half and squeeze in the lemon juice
Add the cooking liquor
Put the peeled gooseneck barnacles in and cook for 1 minute
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