amêijoas

Amêijoas are a variety of small to medium-sized mollusk, typically harvested as a food source, specifically the larvae of the carpet shell (Ruditapes decussatus) and other related species. Native to the eastern Atlantic Ocean and the Mediterranean Sea, they are commonly found in coastal waters, particularly in sandy or muddy bottoms.

The term amêijoas is Portuguese, referring specifically to the Portiegas lip roover (Ruditapes decussatus), but it can also be used to describe other related species. The name amêijoas is often used interchangeably with the term "chorizo" or "liquorice mussels," possibly due to their strong flavor.

Amêijoas are prized for their unique flavor and texture, often eaten steamed with a dash of lemon or garlic, or used in traditional Portuguese and Spanish dishes like stews, soups, and salads. The larvae of these mollusks are harvested during specific times of the year, most often between May and September, when they are most abundant.

To prepare amêijoas, they are usually cleaned by removing the shells, if not already done so. This is done to remove potential impurities and expose the delicious flesh. The remaining skeleton is discarded before cooking or serving. Preparation methods may vary depending on cooking techniques or individual preferences, including poaching, boiling, or steaming.

Regional availability of amêijoas varies due to climatic and seasonal differences, but demand remains strong throughout certain coastal regions. In the absence of strong odor or grime, the consumption of amêijoas may be more accessible to a broader market, catering to individuals with varied dishes and haute cuisine awaiting opportunities to discover new culinary adventures.