1 Mibrasa casserole dish
1 lb fresh Fusilli pasta
1/2 lb pear tomatoes
1/2 lb chopped tomatoes
½ red onion
½ yellow pepper
1 clove garlic
1/2 lb mussels, cleaned
Fresh or dried oregano
Extra virgin olive oil
Chop the onion, garlic and yellow pepper. Drizzle olive oil into a Mibrasa casserole dish, add the onions and peppers and cook for 1½ minutes. Chop the garlic, add to the mix and cook for another half a minute.
Remove the seeds from the pear tomatoes and chop into small cubes. Add to the onion and pepper mix and continue frying.
Add fresh pasta to the casserole dish, stir and then add chopped tomatoes with 1 2/3 c of water, and leave to cook in the oven for 2 minutes.
Remove the casserole dish from the oven, sprinkle salt, oregano and pepper and then finally the mussels. Return the casserole dish to the oven to cook for 1½ minutes until the mussels open.
To serve, remove half of the mussel shells and sprinkle with chopped parsley and oregano.
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