Peel the potatoes and cook them in salted water. Peel and dice the kohlrabi and cook in water as well. Pour off the water each time. Blanch the kohlrabi leaves in boiling water for one minute, rinse cold and dry with paper towels. Remove the midrib and finely chop the leaves.
Mash potatoes or press them through a press. Puree the kohlrabi with a little cream, add to the potatoes and mix, adding enough hot milk to achieve the desired consistency. Melt 1 tablespoon butter in it, stir in and season the puree with salt, pepper and nutmeg. Finally stir in the chopped kohlrabi leaves.
Separate the lateral sphincter from the scallop nuts and discard. Heat the olive oil in a pan, fry the nuts for about 30-60 seconds, then turn and simmer on the exposed platter. The top of the mussel should be lightly browned and the core should still be slightly glassy. Salt a little.
Put the potato and kohlrabi puree in the middle of the plate and place the mussel on top. Decorate the dish with a little green.
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