Spanish Gooseneck Barnacles
The Spanish way to cook gooseneck barnacles is using seawater, if you don't have you can always mix sea salt and water. Use around 70 g of sea salt per litre of water.
Bring the water and sea salt to a boil and then introduce the gooseneck barnacles into the cooking pot.
When the water stars boiling again, wait 1 minute and take the pot off the heat. Let aside for another minute, drain the gooseneck barnacles and place them in a plate. Cover them with a clean tea towel to keep them warm.
How do we eat it?
Pick one, pinch the area with your fingers between the shell and the rest of the gooseneck barnacle. Pull the tube out.
Enjoy with a glass of Spanish white wine.