To make yellow chile paste, place chiles in pan with enough cold water to cover. Bring to boil, remove from heat and drain. Repeat process three times, changing water each time.
Put blanched chiles in blender with vegetable oil and 1 tablespoon water. Blend 5 minutes to form thick paste. Once mixture is well blended, push through strainer (sieve). Set aside.
Heat olive oil in large pan over low heat. Add onion, garlic, ginger, and yellow chili paste and sauté 5 minutes until onion has softened.
Add mussels, white wine, and vegetable broth (stock). Cover and bring to simmer. Cook 15 minutes until mussels have opened and cooked through.
Season with salt to taste and stir through chopped culantro or cilantro (coriander) and limo chile to finish. Ladle broth into large shallow bowls, drizzle with lemon juice, and serve.