Boiled Gooseneck Barnacles With Aioli

• 1 pound gooseneck barnacles, rinsed
• 12 cups water
• 2 bay leaves
• 2 tablespoons kosher salt
• 1/2 medium-size onion
• 1/2 lemon
• 6 curly green lettuce leaves, rinsed and dried
• 1 lemon cut in four wedges for garnish
• Aioli (see recipe)

1. Rinse barnacles; pat dry.
2. Bring water to a boil with bay leaf, salt, onion and half lemon in a large saucepan over high heat.
3. Add barnacles and stir.
4. Reduce heat to medium high and cook until base of the barnacles turns a deep pink (no longer than 4 minutes).
5. Drain barnacles and cover with ice until they cool.
6. To serve barnacles, arrange on a platter lined with curly green lettuce leaves.
7. Garnish platter with lemon wedges in a bowl of aioli.
8. Serve immediately.

gooseneck barnacles, water, bay leaves, kosher salt, onion, lemon, green lettuce, lemon

Taken from cooking.nytimes.com/recipes/4437 (may not work)