It lives by clinging to the rocks by some filaments and it is edible.The variety of the Valencian “clóchina” is the Mytilus Galloprovincialis, that unlike the galician mussel (Mytilus Edulis) or the one cultivated in the Delta del Ebro, among other varieties. Despite being smaller it smells and tastes better according to a study by the Department of Technology of Food of the Polytechnic University of Valencia.
In addition to its higher quality, the Valencian “clóchina” has been declared Designation of Origin since 2008 due to the distinctive “Clòtxina de València”, which makes it even more special. The modern cultivation of the Valencian “clóchina” dates from the end of the XIX century. Its origin is located in two mussel beds located in the same port of Valencia that collected about 35 tons.The great acceptance of the “clóchina” by the Valencian families caused that the battens multiplied to more than twentyDue to the construction and growth of the Port of Valencia, the crop had to be moved to the outer dock, having the peculiarity that our port, together with the one in Sgaunto, are the only two ports where similar practices are allowed.