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
Trout with Mussels and Mushrooms
Trout with Mussels and Mushrooms
(Trota con Cozze e Funghi)

4 small trout, cleaned
1 dozen mussels
1 oz (25 grams) dried mushrooms
1/2 onion, chopped
1 carrot, chopped
1 celery stick, chopped
1 oz (25 grams) butter, plus extra for greasing
1 tablespoon chopped fresh thyme olive oil, for brushing
12 fl oz (350 ml) dry white wine
Salt and pepper
Scrub the mussels under cold, running water, but not left to soak in water.

Pull off the beards with the help of a short, sharp knife and break off any barnacles from the shells with the knife handle.

Discard any mussels with broken shells or those that do not shut immediately when sharply tapped.

Preheat the oven to 180C (350F) Gas Mark 4.

Grease an ovenproof dish with butter.

Place the mushrooms in a bowl.
Add warm water to cover and leave to soak.

Season the cavities of the trout with salt and pepper and sprinkle with the thyme.

Brush the trout with olive oil.
Place in the prepared dish and add the onion, carrot and celery.

Dot with the butter, cover with foil and bake for about 10-12 minutes.

Drain and squeeze out the mushrooms.

Remove the foil from the dish.
Add the wine and mushrooms and bake for another 10 minutes.

Add the mussels and bake for a few more minutes to heat through, then serve. Serves 4.
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