By Keith Floyd
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