Pre-heat your broiler or toaster to 350°F

If using live mussels, cover and steam in a basket or colander over boiling water just until the mussels pop open. Then take them off the heat immediately. Discard the she'll not connected to the meat and arrange the mussels on the half she'll, meat side up, on a foil-lined baking pan.

Do not use a cookie sheet because there will be escaping juices.

If you are using frozen mussels (which are usually pre-cooked), simply arrange the mussels in the same way on the baking pan. The mussels will defrost slightly while you put the sauce together.

To prepare the sauce, first drop a pinch on Hon Dashi pellets in a medium bowl and dissolve completely with the half and half.

Then add the Kewpie Mayo. Combine the mixture with a spoon until smooth.

Then add Sriracha and fully incorporate it into the sauce.

Do a taste test. If you want it hotter, add more Sriracha. More milder, add more Kewpie Mayo. If you think you added too much Mayo, add more half and half.

The consistency and viscosity of the sauce should be like pancake batter or a softened milk shake.

Then spoon the sauce over each mussel. Put just enough to cover the meat completely.

Place the mussels under the broiler or toaster oven to cook.

Check frequently and rotate the pan occasionally to even out the Browning and compensate for hot spots. Cook until the sauce bubbles and gets golden brown with a few dark spots forming. The total cooking time should not exceed 15 minutes.