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.
Mala Tang (Hot & Spicy Hot Pot)
Steak Au Poivre
Turnip Rice Flour Cake