Baked Mussels with Pepperoni Rice

1. 1In a heavy-bottomed pot, cook the garlic in oil until lightly toasted. Add parsley. Add mussels and wine. Cook until the mussels barely start to open.
2. 2Remove open mussels immediately from the pot and place in refrigerator to cool. Strain the liquid that remains in the pot (this is the "mussel stock”) and set aside.

To cook the rice:

1. 1In another pot, cook the pepperoni in olive oil over low-medium heat until the oil turns bright red. Add tomato paste, anchovy, and oregano. Stir. Allow to cook for five minutes, then add onion and garlic. Cook until tender.
2. 2Add wine and cook until evaporated. Add rice and mussel stock and bring to a simmer. Stir frequently while cooking over low-medium heat. Once all liquid has evaporated and rice is cooked, remove from heat and cover with a lid. Allow to sit for 20 minutes. Add salt and lemon juice to taste. Cool rice mixture in refrigerator.

To finish:

1. 1Remove one side of each mussel shell and free the mussel from the remaining shell with a paring knife. Stuff each mussel with the rice mixture.
2. 2To serve, heat the stuffed mussels in a 400°F oven. Serve with lemon wedges.