Mussels Vinaigrette

• 1kg (2¼lb) mussels, prepared for the pot (washed, scraped and beards removed — sounds like my early morning ritual)
• 1 clove

Put the mussels into a shallow pan, which has a lid, with the garlic, sherry, water and a little salt. Switch the heat on high, pop on the lid and bring everything up to bubbling point. The mussels are ready to eat when they open up — take them out as they do so that they don’t toughen. Chuck out any that refuse to open.

To make the vinaigrette: mix together all the other ingredients, i