Angie Rito and Scott Tacinelli of Don Angie in NYC found their inspiration for this dish in paella and the stuffed shellfish dishes common in Italian American restaurants around New York. “There’s a great mussel flavor in every bite because you make a quick stock from the mussels while they cook and use that same liquid to cook the rice,” they write in their book Italian American: Red Sauce Classics and New Essentials: A Cookbook (out now!). Pepperoni—that familiar star of late-night dollar-slice pizza everywhere—stains the rice a deep red and gives it a nostalgic flavor. Letting the rice sit for a full 20 minutes after coming off the heat is key to finishing the cooking process. This is a great group project—gather around the table to clean, shell, and fill a mountain of mussels and you will be rewarded with a perfectly poppable party-ready bite—or 10.
Ingredients
8 servings
Mussels
1
6
6
5
1
⅛
Rice and Assembly
⅓
6
1
3
1
1
1
2
1
1½
¼
⅛
Preparation
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Mussels
Step 1
Heat oil in large heavy pot over medium. Cook garlic, stirring often, until golden, about 2 minutes. Add parsley, mussels, wine, and red pepper flakes; stir to coat. Cover and cook, stirring halfway through, until mussels open, about 4 minutes. Uncover and transfer opened mussels to a large bowl with a slotted spoon. If any mussels are still closed, cover pot again and cook until opened, about 1 minute more. Transfer open mussels to bowl; discard any that remain closed. Chill mussels until ready to assemble. Strain cooking liquid; discard solids. Measure out 3 cups mussel stock; add water if short. Reserve pot.
-
Rice and Assembly
Step 2
Heat oil in reserved pot over medium-low. Cook pepperoni, stirring often, until some fat has cooked out and oil is bright red, about 4 minutes. Add anchovy, tomato paste, and oregano. Cook, stirring often, until tomato paste darkens slightly, about 3 minutes. Add onion and garlic and cook, still stirring often, until onion is soft, about 4 minutes.
Step 3
Increase heat to medium-high and add wine. Cook, stirring, until wine is evaporated, about 3 minutes. Stir in rice and reserved mussel stock. Reduce heat to medium-low and cook, uncovered, stirring often, until stock is absorbed and rice is al dente, 20–25 minutes.
Step 4
Remove pot from heat and cover with lid; let stand 20 minutes. Uncover and stir in lemon juice and sugar. Chill pepperoni rice at least 30 minutes.
Do Ahead: Rice can be made 3 days ahead. Let cool, then cover and chill.
Step 5
Place racks in upper and lower thirds of oven; preheat to 400°. Line 2 large rimmed baking sheets with lightly crumpled foil (to help keep mussel shells upright). Remove top shells from mussels (pry apart and twist at the hinge). Using a paring knife, loosen meat from bottom shells. Spoon 1 Tbsp. pepperoni rice over each mussel and shape into a mound. Divide mussels, stuffed side up, between baking sheets. Bake until warmed through, 5–8 minutes. Remove from oven; heat broiler.
Step 6
One baking sheet at a time, broil mussels on upper rack until tops are golden brown, 5–7 minutes (watch closely; broilers vary dramatically in power).
Step 7
Transfer mussels to a platter and drizzle with aioli. Serve with lemon wedges for squeezing over.
