Method

• 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.