Mussels With Smoky Ham And Vidalia Onions

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Coconut & Lime


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4 lb mussels

1 1/2 cup stock*

1/2 cup dry vermouth

1 bunch Vidalia onions (with greens aka Vidalia Salad Onions), chopped

1 head fennel, diced

2 cloves garlic, minced

1/3 cup diced smoked ham

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