Cut sweet potatoes to 1/4 inch pieces. Toss with oil, salt, and pepper.

Roast potatoes for 22-24.inutes at 425° F.

Slice shallots, mince garlic, and drain mussels. Keep the drained liquid for later. Discard broken mussels.

Heat butter in a large pot on medium heat. Add shallots, smoked paprika, half the garlic, and tadka masala. Cook for 1-2 minutes.

Add coconut milk to the pot and bring to a boil on high heat.

Add mussels and reserved liquid to the pot. Stir and reduce heat to medium. Cover and cook for 4-5 minutes or until warmed through. Add salt and pepper.

Mix remaining garlic and oil and spread on naan. Toast for 3-4 minutes or until golden.

Add peas and sweet potato to the pot.