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

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Angela's Italian and Sicilian Recipes
Mussel Soup
Mussel Soup
(Zuppa di Cozze)

2 lbs mussels
1 onion
8 garlic cloves
1/4 cup dry white wine
4 large ripe tomatoes
1/4 cup finely chopped parsley
6 basil leaves
1 teaspoon crushed red chili pepper (optional)
Extra virgin olive oil as needed
Freshly ground black pepper
Sea salt
Rustic bread for bruschetta
To make the bruschetta, diagonally slice about 12 pieces of bread, preferably from a baguette or long Italian loaf, and toast.
Slice a garlic clove in half, rub each slice of toast with the garlic, then drizzle some olive oil on each. This will use up about 4 large cloves. (Another technique is to heat a sauté pan, brush each bread slice with olive oil, toast each side in the pan until golden brown, and then rub with garlic.)

Wash and scrub the mussels, removing the beards and any material attached to the shells.

Slice and dice the onion into small pieces.
Slice the tomatoes in half, gently squeeze the seeds from them, and then coarsely chop.

Place a large pot on the range over moderately high heat, add 1/4 cup of olive oil, the diced onions, at least 4 garlic cloves, and let cook for several minutes until the ingredients begin to wilt.
Add the wine, tomatoes, ground black pepper and, if desired, add the chili pepper, then the mussels.
Cover the pot and steam for about 15 minutes, stirring the bottom shells from time to time to ensure they are evenly cooked.

When the mussels have finished cooking, stir in the chopped parsley, place the mussel soup in individual bowls and place two slices of bruschetta on each bowl, and serve.
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