Angie Rito and Scott Tacinelli of Don Angie in NYC stumbled on their inspiration for this dish in paella and the stuffed shellfish dishes overall in Italian American restaurants spherical New York. “There’s a spacious mussel flavor in every chunk due to you fabricate a short stock from the mussels whereas they cook dinner and employ that identical liquid to cook dinner the rice,” they write in their e book Italian American: Red Sauce Classics and New Necessities: A Cookbook (out now!). Pepperoni—that familiar star of unhurried-night dollar-prick pizza in each web—stains the rice a deep red and affords it a nostalgic flavor. Letting the rice sit for a pudgy 20 minutes after coming off the heat is key to finishing the cooking job. Right here’s a spacious group project—safe across the desk to spruce, shell, and comprise a mountain of mussels and also you would per chance well be rewarded with a completely poppable birthday celebration-ready chunk—or 10.
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Substances
8 servings
Mussels
1
cup extra-virgin olive oil
6
garlic cloves, beaten
6
sprigs parsley
5
lb. mussels, scrubbed, debearded
1
cup dry white wine
?
tsp. beaten red pepper flakes
Rice and Assembly
?
cup extra-virgin olive oil
6
oz. pepperoni, finely chopped
1
oil-packed anchovy fillet, finely chopped
3
Tbsp. tomato paste
1
Tbsp. plus 1 tsp. dried oregano
1
medium onion, finely chopped
1
garlic clove, finely grated
2
tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt
1
cup dry white wine
1½
cups rapid-grain rice (much like arborio or Calasparra)
¼
cup novel lemon juice
?
tsp. sugar
Retailer-provided aioli and lemon wedges (for serving)
Preparation
Mussels
Step 1
Heat oil in spacious heavy pot over medium. Cook garlic, stirring in most cases, except golden, about 2 minutes. Add parsley, mussels, wine, and red pepper flakes; journey to coat. Duvet and cook dinner, stirring halfway by, except mussels open, about 4 minutes. Describe and switch opened mussels to a spacious bowl with a slotted spoon. If any mussels are silent closed, duvet pot again and cook dinner except opened, about 1 minute extra. Switch open mussels to bowl; discard any that live closed. Relax mussels except ready to assemble. Tension cooking liquid; discard solids. Measure out 3 cups mussel stock; add water if rapid. Reserve pot.
Rice and Assembly
Step 2
Heat oil in reserved pot over medium-low. Cook pepperoni, stirring in most cases, except some beefy has cooked out and oil is intellectual red, about 4 minutes. Add anchovy, tomato paste, and oregano. Cook, stirring in most cases, except tomato paste darkens a miniature bit, about 3 minutes. Add onion and garlic and cook dinner, silent stirring in most cases, except onion is gentle, about 4 minutes.
Step 3
Delay heat to medium-high and add wine. Cook, stirring, except wine is evaporated, about 3 minutes. Dash in rice and reserved mussel stock. Cleave back heat to medium-low and cook dinner, uncovered, stirring in most cases, except stock is absorbed and rice is al dente, 20–25 minutes.
Step 4
Capture pot from heat and duvet with lid; let stand 20 minutes. Describe and journey in lemon juice and sugar. Relax pepperoni rice as a minimal 30 minutes.
Perform Ahead: Rice would per chance well also simply also be made 3 days forward. Let wintry, then duvet and sit back.
Step 5
Location racks in upper and lower thirds of oven; preheat to 400°. Line 2 spacious rimmed baking sheets with lightly crumpled foil (to lend a hand attend mussel shells magnificent). Capture top shells from mussels (pry apart and twist on the hinge). The employ of a paring knife, loosen meat from backside shells. Spoon 1 Tbsp. pepperoni rice over every mussel and form accurate into a mound. Divide mussels, stuffed side up, between baking sheets. Bake except warmed by, 5–8 minutes. Capture from oven; heat broiler.
Step 6
One baking sheet at a time, broil mussels on upper rack except tops are golden brown, 5–7 minutes (peer closely; broilers vary dramatically in vitality).
Step 7
Switch mussels to a platter and drizzle with aioli. Aid with lemon wedges for squeezing over.
“Reprinted with permission from ‘Italian American’ by Angie Rito and Scott Tacinelli. Copyright 2021. Photos by Christopher Testani. Published by Clarkson Potter, an fee of Penguin Random Condominium.”
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