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.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.