Heat the oil in a large saucepan/deep skillet.
Saute the onions and garlic on medium-low heat until softened and fragrant.
Add the ginger, and stir.
Add the coconut milk, honey, and rice vinegar.
Bring to a boil, then add the mussels.
Cover and cook, stirring frequently, for approx. 5-6 minutes. After 5-6 minutes, the mussels should be opened. This means they are ready.
Discard any closed mussels.
Divide the mussels into bowls or onto a large platter and drizzle with the cooking juices.