Mussels Roast

Fresh water mussels 1 kg. Clean thoroughly. Steam cook and allow to cool it. Take the flesh out of the shell and clean them.
Shallots 250 g., garlic 6 cloves, both thinly sliced, curry leaf a sprig, chilli flakes 1 tbsp., cherry tomatoes 12, coconut oil 3 tbsp.
Heat the coconut oil in a shallow wok, drop in shallots and salt to taste, stir for a minute followed by curry leaves and garlic. Sauté  till it is cooked, add chilli flakes, cherry tomatoes, stir for 30 seconds followed by mussels and stir till the mix is thoroughly combined with the mussels. Serve with chapatti or rice.