This recipe for baked mussels filled with pepperoni-flecked rice is from the chef couple behind dinnertable, which is nestled behind The Garret East in New York City. The husband-and-wife pair met while working together at the original Park Avenue Seasons on the Upper East Side. Most recently, they worked worked together as executive chef and chef de cuisine at Quality Italian. Tacinelli, a veteran of Quality Meats, owes his passion for cooking to his Italian-American grandparents, while Rito spent her youth working at her family’s Italian bakery and has worked for a number of NYC restaurants including Torrisi Italian Specialties.
What to buy: Calasparra is short-grain rice from the region around Valencia in Spain, paella capital of the world. Like its cousin, Bomba, Calasparra rice can absorb large amounts of liquid and remain distinct and firm.
Photos: Vanessa Granda.
To cook the rice: