Mussel Soup

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5 tablespoons olive oil

1 onion, chopped

1 clove garlic, minced

1 fennel bulb, chopped

1 rib celery, chopped

1 bay leaf

Grated zest of 1/2 orange

1/4 teaspoon turmeric

3 plum tomatoes, chopped

1 cup dry white wine

8 1/2- inch slices baguette

3 pounds mussels, scrubbed and debearded

3 cups water

1 teaspoon salt

1/4 teaspoon fresh-ground black pepper

3/4 cup heavy cream

1/4 pound prosciutto or other flavorful ham, chopped

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