Stuffed Mussels With Pepperoni Rice

Angie Rito and Scott Tacinelli of Don Angie in NYC discovered their motivation for this meal in paella and the packed shellfish meals typical in Italian American dining establishments around New York. “There’s a fantastic mussel taste in every bite due to the fact that you make a fast stock from the mussels while they prepare and utilize that very same liquid to prepare the rice,” they compose 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 all over– spots the rice a crimson and provides it a classic taste. Letting the rice sit for a complete 20 minutes after coming off the heat is crucial to ending up the cooking procedure. This is an excellent group task– collect around the table to tidy, shell, and fill a mountain of mussels and you will be rewarded with a completely poppable party-ready bite– or10All items included on Bon Appétit are individually picked by our editors. When you purchase something through the retail links listed below, we make an affiliate commission.Ingredients8 portionsMussels1cup extra-virgin olive oil6garlic cloves, squashed6sprigs parsley5pound. mussels, scrubbed, debearded1cup dry gewurztraminer⅛tsp. crushed red pepper flakesRice and Assembly1/3.cup extra-virgin olive oil.6.oz. pepperoni, carefully sliced.1.oil-packed anchovy fillet, carefully sliced.3.Tablespoon. tomato paste.1.Tablespoon. plus 1 tsp. dried oregano.1.medium onion, carefully sliced.1.garlic clove, carefully grated.2.tsp. Diamond Crystal or 1 1/4 tsp. Morton kosher salt.1.cup dry gewurztraminer.1 1/2.cups short-grain rice (such as arborio or Calasparra).1/4.cup fresh lemon juice.⅛.tsp. sugar.Store-bought aioli and lemon wedges (for serving).PreparationMusselsStep 1Heat oil in big heavy pot over medium. Prepare garlic, stirring frequently, till golden, about 2 minutes. Include parsley, mussels, red wine, and red pepper flakes; stir to coat. Cover and prepare, stirring midway through, up until mussels open, about 4 minutes. Discover and move opened mussels to a big bowl with a slotted spoon. If any mussels are still closed, cover pot once again and prepare till opened, about 1 minute more. Transfer open mussels to bowl; dispose of any that stay closed. Chill mussels till all set to put together. Pressure cooking liquid; dispose of solids. Step out 3 cups mussel stock; include water if brief. Reserve pot.Rice and AssemblyStep 2Heat oil in reserved pot over medium-low. Prepare pepperoni, stirring frequently, up until some fat has actually prepared out and oil is intense red, about 4 minutes. Include anchovy, tomato paste, and oregano. Cook, stirring frequently, till tomato paste darkens somewhat, about 3 minutes. Include onion and garlic and cook, still stirring typically, till onion is soft, about 4 minutes.Action 3Increase heat to medium-high and include white wine. Cook, stirring, till white wine is vaporized, about 3 minutes. Stir in rice and reserved mussel stock. Decrease heat to medium-low and cook, exposed, stirring frequently, till stock is taken in and rice is al dente, 20–25 minutes.Action 4Remove pot from heat and cover with cover; let stand 20 minutes. Discover and stir in lemon juice and sugar. Chill pepperoni rice a minimum of 30 minutes.Do Ahead: Rice can be made 3 days ahead. Let cool, then cover and chill.Action 5Place racks in upper and lower thirds of oven; preheat to 400 °. Line 2 big rimmed baking sheets with gently folded foil (to assist keep mussel shells upright). Eliminate leading shells from mussels (pry apart and twist at the hinge). Utilizing a paring knife, loosen up meat from bottom shells. Spoon 1 Tbsp. pepperoni rice over each mussel and shape into a mound. Divide mussels, packed side up, in between baking sheets. Bake till warmed through, 5– 8 minutes. Get rid of from oven; heat broiler.Action 6One baking sheet at a time, broil mussels on upper rack up until tops are golden brown, 5– 7 minutes (watch carefully; broilers differ drastically in power).Step 7Transfer mussels to a plate and drizzle with aioli. Serve with lemon wedges for squeezing over.” Reprinted with consent from ‘Italian American’ by Angie Rito and Scott Tacinelli. Copyright2021 Photos by Christopher Testani. Released by Clarkson Potter, an imprint of Penguin Random House.”.Purchase now on Amazon or Bookshop.org.How would you rank Stuffed Mussels With Pepperoni Rice? Read More