Pepperoni Rice-Stuffed Mussels with Lemon Aioli
from Chefs Angie Rito & Scott Tacinelli
Inspired by the flavors of Spanish paella with an Italian-American twist, mussels are stuffed with a pepperoni and tomato flavored rice to create a unique, handheld appetizer.
Watch Scott and Angie prepare this dish in our Chefs. Home. Cooking. film series.
Made with Triple Concentrated Tomato Paste
Mutti® Triple Concentrated Tomato Paste (Triplo Concentrato) was the first product introduced by the Fratelli Mutti company in 1899. Today, Mutti continues to produce rich and intensely flavorful tomato paste following Italian standards, using only the highest quality 100% Italian tomatoes – not by-products from other tomato processing. This Triple Concentrated Tomato Paste is rich and bold, using 7 lbs. of fresh tomatoes to produce 1 lb. of paste. Chefs worldwide use Triplo Concentrato to provide rich tomato flavor in their entrees, appetizers and even desserts
75 min (COOK TIME: 45 min / PREP TIME: 30 min)
Medium
6 people
Ingredients
-
3
cloves
garlic
(smashed)
-
3
sprigs flat-leaf parsley
-
3
in
lbs. musselsthe shell
(scrubbed and debearded)
-
½
cup
dry white wine
-
3
in
oz. pepperoni
(finely choppedthe food processor)
-
2
Tbsp. Mutti® Triple Concentrated Tomato Paste
-
1/2
brown anchovy
(finely chopped)
-
1
Tbsp. dried oregano
-
½
medium yellow onion
(finely chopped)
-
1
garlic clove
(grated)
-
½
cup
dry white wine
-
3/4
cup
Calasparra rice
(or any short-grain rice)
-
1
cups
Mussel stock
(from instructions below)
-
¼
cup
Mutti® Tomato Puree
-
salt to taste
-
Pinch of red chili flakes
-
freshly squeezed lemon juice
-
To make the Lemon Aioli:
-
1-3/4
cup
Kewpie or Japanese style mayonnaise
-
3
large garlic cloves
(grated)
-
1/3
cup
lemon juice
-
2
Tbsp. olive oil
-
2
Tbsp. sugar
-
1-1/4
tsp. salt
-
2
Tbsp. lemon zest
-
Black pepper to taste
-
Stir ingredients togethera bowl until well combined. Storerefrigerator until ready to use.
Angie Rito & Scott Tacinelli are chef/partners at Don Angie, named one of Esquire’s Best New Restaurants in America, and featured in The New York Times, Eater, Time Out, Food & Wine, Saveur, and others. While Don Angie may have a 3,000 person wait list, you can visit Angie and Scott’s home kitchen anytime through our Chefs. Home. Cooking. film series.
Share the ingredient list
Angie Rito & Scott Tacinelli are chef/partners at Don Angie, named one of Esquire’s Best New Restaurants in America, and featured in The New York Times, Eater, Time Out, Food & Wine, Saveur, and others. While Don Angie may have a 3,000 person wait list, you can visit Angie and Scott’s home kitchen anytime through our Chefs. Home. Cooking. film series.