Main Dishesbonappetit3.4
Stuffed Mussels With Pepperoni Rice
Even though we could devour every last one of these hearty, stuffed mussels on our own, we recommend making this feast a group activity.
👥 8 Servings👤 Angie Rito📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●bowl
- ●baking sheet
- ●knife
- ●oven
📝 Preparation Steps
1
Mussels
2
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.
3
Rice and Assembly
4
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.
medium onion, finely chopped1
5
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.
6
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.
7
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.
. pepperoni, finely chopped6 oz
8
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).
9
Transfer mussels to a platter and drizzle with aioli. Serve with lemon wedges for squeezing over.
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