1. First, peel the potatoes and cut them into small pieces so they cook faster; don’t cut them, but click them.
2. Add a little salt and cook for about 20 -25 minutes.
3. Remove the potatoes, drain them well and mash them in a bowl with a fork.
4. Add 1/2 teaspoon of nutmeg and another 1/2 of black pepper.
5. Add a couple of tablespoons of the marinade from the preserve; stir well and blend to form a puree.
6. Use a mold to put it on the plate.
7. Place the mashed potato, compact a little, so that it does not fall apart.
8. In a separate bowl, dress the salad or sprouts with a little oil and vinegar; drain well and place on top of the mashed potato layer.
9. Put 2-3 mussels on top and sprinkle a little of the marinade on top with a teaspoon and finally decorate it.

Simple, complete and delicious. Thanks, Ines!