Put Lee Kum Kee Sriracha Mayo into a bowl and stir evenly with all other ingredients (save 2 Tbsp. of crab yolk for garnish), then put the sauce on the mussels (the whole half shell) and place all of them on the baking tray.
Quiche Lorraine
Squid and Onion Hot Pot with Chili Garlic Sauce
Stuffed Chili Relleno with Oyster Flavored Sauce