Stuffed Mussels With Pepperoni Rice

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)

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