1 cup soy sauce
1/4 cup honey
2 tablespoons lemon juice
1 inch peeled fresh ginger, thinly sliced
3 cloves garlic, smashed
4 salmon fillets, about 1 1/2 pounds
4-6 heads baby bok choy, root ends trimmed off
1/4 c minced shallot
Melt butter in stock pot over medium heat. Sauté shallots until translucent. Add wine and mussels.
Cook over medium/high heat with lid on for about 5 minutes until shells open.
Move mussels and broth into serving bowl, remove any unopened shells. Garnish with parsley and fresh ground pepper. Serve immediately.