1 onion, finely chopped

1 clove garlic, finely chopped

1 tablespoon (15 ml) chopped fresh ginger

1 tablespoon (15 ml) olive oil

1 cup (250 ml) light coconut milk

1 teaspoon (5 ml) honey

1 teaspoon (5 ml) rice vinegar

2 lbs (1 kg) mussels or other shellfish (clams, cockles ...), cleaned

Salt and pepper

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.

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