Steamed Mussels with Bayonne Ham
This recipe is a delicious fennel-scented court bouillon flecked with ham.
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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
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