Steamed Mussels with Bayonne Ham

Name: Steamed Mussels with Bayonne Ham
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