We wash the potatoes and cook them covered in water with a little salt for 30-40 min.

We clean the mussels and put them to cook with the white wine and a little water, let them cook covered just until they open, remove from the heat and reserve the mussel meat.

Submerge the mussels in the aubergine juice and leave them for 30 min.

For the mayonnaise, put the egg, a couple of tablespoons of the aubergine dressing, a little lemon juice and add oil little by little, emulsifying until the desired texture is achieved

We assemble the skewers by placing half a potato, a canon leaf with a piece of eggplant and a mussel on top, we finish with the mayonnaise on top.