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.
My in-laws recently visited and brought some some almost mouth-puckeringly smoky ham/slab Canadian bacon. We ate it at an alarmly rapid rate but my favorite use for it was in this dish. The smoky porky flavor made for a savory, easy broth for the juicy mussels. I love buying mussels; especially on sale, these were only about $2 lb so I gluttonously bought 4 lbs and that was all we had for dinner. It is the perfect one dish meal if you actually eat the vegetables included as we do.