Valencia's beloved clóchina mussel season began this month, and 2026 is shaping up to be a particularly memorable one.
According to producers, this year's crop offers both increased volume and exceptional quality, with plumper shells and a rich, balanced flavour profile.
As José Luis Peiró, president of the local producers' association, explained at the launch: "It is shaping up to be an extraordinary season, with [...] an exceptional product that this year offers more meat and a wonderful aroma".
What are clóchinas?
Clóchinas are Valencia's smaller, more delicate cousin to the mussel, from the species Mytilus galloprovincialis. They are only available for a few months each year and are prized for their intense flavour and tender texture. These shellfish can filter large amounts of seawater each day, helping to naturally improve water quality, and they attach themselves using strong natural fibres known as byssal threads. Unlike standard mussels, they are farmed locally in the port, giving them a distinct taste of Valencia's coastal waters.
The secret lies in the weather. Recent heavy rains have enriched the Mediterranean waters around the Port of Valencia, boosting nutrients and allowing the clóchinas to develop a fuller texture and a more complex taste. It is a small but important reminder of how closely local gastronomy is tied to natural conditions.
Harvested from bateas - floating platforms at the entrance to Marina Port Valencia - these shellfish are truly a locally sourced product. Each season is short, typically running from late spring to early summer, which only adds to their appeal. Restaurants across the city eagerly await their arrival, serving them simply steamed with garlic, lemon or a splash of white wine.
This year's launch was celebrated, as tradition dictates, out on the water, with tastings paired with Valencian cava and local sweet treats. Production is expected to reach around 1,200 tonnes, meaning there will be plenty to enjoy both at home and in Valencia's bars and restaurants.
If you are visiting during the season, trying clóchinas is essential. Even better, one of our guided food tours can offer the chance to taste them in the places locals genuinely rate.
And yes, they are often said to be an aphrodisiac, though whether that is down to science or just a good excuse for a second portion is up to you!
