Steamed Mussels With Bayonne Ham

By Saveur
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1 large fennel bulb with fronds, base trimmed,

bulb and fronds chopped

2 medium yellow onions, peeled and chopped

3 cloves garlic, peeled and minced

1 lemon, sliced

1 bunch fresh thyme

2 bay leaves

1 tsp. black peppercorns

1/4 cup white wine

4 lbs. mussels, debearded and scrubbed

4 tbsp. butter

1 small shallot, peeled and chopped

3 oz. bayonne hamor prosciutto, cut into

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