STUFFED MUSSELS WITH PEPPERONI RICE

Stuffed Mussels With Pepperoni Rice image

Even though we could devour every last one of these hearty, stuffed mussels on our own, we recommend making this feast a group activity.

Provided by @MakeItYours

Number Of Ingredients 19

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Ingredients

1 cup extra-virgin olive oil
6 garlic cloves, crushed
6 sprigs parsley
5 lb. mussels, scrubbed, debearded
1 cup dry white wine
⅛ tsp. crushed red pepper flakes
⅓ 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 short-grain rice (such as arborio or Calasparra)
¼ cup fresh lemon juice
⅛ tsp. sugar
Store-bought aioli and lemon wedges (for serving)

Steps:

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.
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.
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.
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.
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.
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).
Transfer mussels to a platter and drizzle with aioli. Serve with lemon wedges for squeezing over.