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Fusilli with mussels and marinara sauce


Serves 2

6 minutes

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

  • Parsley, chopped

  • 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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