Clochinas (Also known as clóxinas) are a variety of mussels that are characterized by being smaller than mussels and are typical of Valencian gastronomy.
They are characterized by their color that is a bit pale and their intense flavor (their consumption is common between the months of May to August, which is the clochina season), being different from mussels, in addition, their texture is soft on the palate.
Clochinas are usually presented as an aperitif although, also as a first course, given their flavor and popularity, in addition, it is said that when clochinas are tasted, it is when one understands that mussels are a little tasteless and we never see them the same again. .
Ingredients for Clochinas:
To prepare this dish and taste its flavor so popular within the Valencian Community, we need:
– A kilo of clochinas
– A dozen peppercorns
- A lemon
– Hot paprika –this is your choice–
- Oil
How to make Clochinas step by step:
- The first thing is to clean them to place them in a saucepan
- Then we cut the lemon into slices and place it on top of the clochinas
– Add the pepper and paprika
– Cover the casserole and place it on the fire
– When it starts to boil, lower the heat
- We move for a time of 5 to 10 minutes and finally we uncover to check that the clochinas are already open.
– Once opened, we can serve them.
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