Galician-Style Boiled Goose Barnacles

Rinse 500g fresh goose barnacles under cold running water to remove any sand and impurities.

Pour 1.75 litres of water into a large saucepan and add 96 g coarse sea salt (about 55 g per litre) and a bay leaf, if you like.

Bring the water to a rolling boil over high heat.

Add the goose barnacles all at once.

As soon as the water returns to the boil, cook the barnacles for 30–60 seconds.

Drain the barnacles straight away and serve while still piping hot.

To eat, hold the thicker end, snap off the pointed end with a quick jerk, and pull out the flesh.

Serve immediately with a glass of Albariño or an ice-cold beer.