Gooseneck Barnacles (Percebes) in Beer/ChK Broth Creamed w/Parm

Ingredients

• 2 lbs fresh barnacles (percebes)
• 3 TBS real Butter
• 1 Cup Homemade Chicken Broth
• 1Cup- 1 1/2C up Heavy Cream
• 1/4 Cup- 1/2Cup Beer
• 1/2 Cup Shaved Parmesan Cheese
• 1 Lemon, sliced or Quartered,
• 3 TBS Sautéed Onions
• as required Garlic Powder
• as required Fresh Parsley, chopped (1-2TBS or as preferred)
• 2-3 TBS White Wine (optional)
• as per taste Ground Black Pepper
• 3-1.05 pints bottled water (3.15 pints water)
• 7.5 TBS Coarse Salt
• as required Several Bay Leaves
• 1 TBS Olive Oil

Steps

1. Rinse all barnacles thoroughly, and with scissors, trim off the feeder (looks like a toenail) also trim off the opposite end. This will prevent any sand from being in your delicacy. Rinse again.
2. Discard both ends, reserve center piece.
3. To a pot, add Water, Salt, Oil and Bay leaves. Bring to rolling boil for about 2 or 3minutes. Then add Barnacles and cook for 45 seconds to 1min.
4. Pour boil through strainer, reserving barnacles, allowing hot liquid to drain. With scissors, make a slit into barnacle and remove outer skin. You'll find the skin peels right away from the inside tube of flesh!
5. Save the inside flesh, place into a bowl. Set aside.
6. In a skillet melt butter, add lemon (squeeze lemon juice into the butter pan and add the rind as well), add Sautéed Onions, add Garlic Powder, Beer, Chicken Broth, Cream, and Fresh Parsley. Bring to a simmer for a few minutes, stirring often, prevent scorching.
7. After a few minutes of simmer, remove lemon rind and add shaved parmesan cheese and optional White Wine. Stir til melted.
8. Add flesh of barnacles and cook 30 seconds. DO NOT OVERCOOK. Serve Barnacles (percebes) into a bowl with the creamed broth. Garnish with black pepper. Garlic Buttered Toast is welcomed, served on the side!