Steamed Mussels with Bayonne Ham | Saveur

Ingredients

• 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 lb. mussels, debearded and scrubbed
• 4 tbsp. butter
• 1 small shallot, peeled and chopped
• 3 oz. bayonne hamor prosciutto, cut into large dice