Stuffed mussels with pepperoni rice from Italian American: Red Sauce Classics and New Essentials (page 61) by Angie Rito and Scott Tacinelli and Jamie Feldmar

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    You may use the Lemon aioli recipe on p. 306.

  • WaterPenny on April 09, 2025

    I actually made this as a stand alone risotto dish and it was incredible. A complex and unusual dinner everyone loved....and I didn't have to stuff the mussel shells! The aioli on it is such a revelation. I was about an ounce short of pepperoni but it was perfect. Will be repeated for sure.

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