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
Heat the oil in a large pot with a lid. Saute the onions, fennel, garlic and ham until the fennel is almost tender. Add the liquid ingredients. Add the mussels, cover and shake until they are all opened. Serve immediately.
*ham, lobster, chicken or turkey stock would all work.