- In a saucepan, soften the onion and garlic with the ginger in the oil. Season with salt and pepper. Add the coconut milk, honey, and rice vinegar. Bring to a boil and add the mussels. Cover and continue cooking, stirring frequently until they open, about 5 minutes. Discard any closed mussels. Adjust the seasoning.
- Divide the mussels into two bowls. Drizzle with the cooking juices.
If you select several shellfish, know that cockles and clams should be added 5 minutes before the mussels as they require more cooking time.