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
Risotto with Mussels
Risotto with Mussels
(Risotto con le Cozze)

10 oz long-grain rice
3 and 1/2 lbs mussels
4 tbs extra virgin olive oil
1 small onion
2 cloves garlic
1 and 1/2 qts fish broth
1 oz parsley
1 oz butter


Wash and brush the mussels thoroughly, and then leave them in salted water for an hour.
Drain and place in a large pan over medium-high heat, until the mussels open up.
Extract the flesh making sure all mussels are clean and taking care to remove the "beards". Strain the resulting broth through a very fine sieve or cheesecloth. 
Finely slice the onion, and cook it with the cloves of garlic in a saucepan with olive oil.
When the onion begins to get tender and the garlic is slightly browned, remove the garlic.
Add the rice and let it toast and absorb the fats.
Add the mussel broth and keep stirring the rice till the liquid is well absorbed.
Add the additional fish broth as needed and proceed to cook as in basic recipe.
When rice is 'al dente', add the minced parsley and the mussels.
Remove from heat and add butter. 
Let it rest for a few minutes and serve.
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