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Rinse 1 pound of fresh goose barnacles under cold running water to remove sand and grit.
Fill a large pot with about 2 quarts of water. Add 6 tablespoons of coarse sea salt and 1 bay leaf (optional).
Bring the water to a rolling boil over high heat.
When it’s boiling vigorously, carefully add all the barnacles at once.
As soon as the water returns to a boil, cook the barnacles for 30 to 60 seconds.
Drain them immediately and serve piping hot.
To eat, hold the thick end, crack off the shell tip with a quick snap, and pull out the meat.
Enjoy immediately with a glass of Albarino wine or a cold beer.