Mussels with sweet potato

Wrap a small sweet potato in cling film and cook it in the microwave for 12 minutes at full power (turning it halfway through cooking). Once it is done, set aside the flesh. Drain the escabeche from your 8/6-size tin of mussels. Use this escabeche and the flesh from the sweet potato to make flavoured mash, and then spread it out to make a base.