Fresh oregano





Italian organic oregano grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your recipes.
Agrigento, Sicily, Italy

In the news!   Order Our Oregano!   People are Talking   History of Oregano   Uses of Oregano   Oregano Farm Tour   Italian and Sicilian Recipes   Shipping   Customer Service

For Italian and Sicilian recipes, subscribe to the  Newsletter:
Angela's Italian Organic Oregano
Adriana's Italian Gourmet Cookies
Caterina Collezione: Handcrafted Italian Sterling Silver Tableware
"Only In Italy" Italian News & Humor
Recipe Feeds
Subscribe to the feed! Subscribe!
Add to My Yahoo!
Add to My Google
Add to My Netvibes
Follow Angela on FB:
People are Talking!
"This is my second order for your oregano and I would like to say that it is the "BEST" I have ever used. It is better, much better, than my own home grown oregano. I want to thank you people for a superior product that I absolutely love and so do the friends I share it with...God Bless"   Charles W.,  Plainville, Connecticut
Angela's Italian and Sicilian Recipes
Mussels with Fennel and Sausages
Mussels with Fennel and Sausages
(Cozze con Finocchio e Salsicce)
2 pounds sweet or hot link sausages, divided
2 large onions, sliced (about 6 cups), divided
2 large fresh fennel bulbs, sliced (about 6 cups), divided
6 garlic cloves, crushed, divided
1 teaspoon dried crushed red pepper, divided
3 cups dry white wine (about one 750-ml bottle), divided
6 pounds mussels, scrubbed, debearded
One 16-ounce crusty French baguette, cut into 1/2-inch thick slices, divided
Extra-virgin olive oil (for drizzling)
Chopped fresh Italian parsley
Preheat oven to 450F.

Using fork, pierce sausages all over.

Heat each of 2 large cast-iron skillets or other large ovenproof skillets over medium-high heat.

Add half of sausages to each skillet and cook meat until browned, turning occasionally, about 5 minutes.

Add half of onions, half of fennel, half of garlic, and half of dried crushed red pepper to each skillet.

Add 1 cup white wine to each skillet and bring to boil.

Cover and simmer until sausages and vegetables are cooked through, about 12 minutes.

Add 1/2 cup wine, then 1/2 of mussels to each skillet.

Transfer skillets to oven and roast uncovered 5 minutes.

Carefully remove skillets from oven; top each skillet with enough baguette slices to cover completely.

Return skillets to oven; bake uncovered until mussels open and bread slices begin to brown, about 5 minutes longer.

Discard any mussels that do not open.

Drizzle bread in each skillet with extra-virgin olive oil, then sprinkle with chopped parsley.

Serve mussels and sausages directly from skillets. Serves 8.
Subscribe to the
Free Newsletter!
The weekly newsletter provides hard to find Sicilian and Italian recipes, holiday specials, the latest updates on our company, special "members only" offers and much more.
Read Angela's Back Issues.
Fill in the form to 
subscribe to the newsletter:
Your E-mail address:
Subscribe Unsubscribe
Please check your e-mail address and make sure it is correct.
Print this recipe!  Send this recipe to a friend!
"Updated Weekly!"
Need More Recipes?
Sign up for more recipes from our Italian affiliates:


News  -  To order  Comments  -  History  -  Uses  -  Farm tour  -  Recipes  -  Shipping  -  Support
Visa Master Card Amex