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Mussel Stock:
Place mussels in a large pan with water, the onion, lemon juice, garlic, leek and dry white wine. Bring to a boil and cook for 8 minutes or until mussels open. Remove mussels from the pan and discard the unopened ones. Reduce stock until 2 cups and discard vegetables.
Season stock.
Open mussels and discard upper shell. Arrange them on a oven pan.
Mussel preparation
Heat oil in a skillet and stir in chopped onions, chopped leek and minced garlic. Cook until tender and stir in sundried yellow ají paste, butter, turmeric and mustard. Season to taste.
Pour mussel stock to mixture and bring to a boil. Cook until mixture thickens.
Spoon this sauce over each mussel and sprinkle breadcrumbs combined with parmesan cheese. Bake in preheated oven at 350ºF (180ºC) until golden. Remove from the oven and sprinkle thyme and chopped parsley..
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