Instructions

1. Saute diced pancetta, garlic and oregano. When pancetta becomes a brownish colour, add onions and cook until golden. Add tomatoes, parsley and basil. Cook for an hour on low heat. Keep a pot of boiling water beside the saucepan. When the sauce is drying out, add hot water when needed.
2. Add the orzo pasta and cook for 15 minutes on low heat. Stir frequently. Take away garlic.
3. Add the mussels and cover. Cook for another 15 – 20 minutes or until the mussels open.
4. Drizzle with extra virgin olive oil before serving. Sprinkle with fresh parsley.