Mussels and Roast Pork

This is a recipe for a pork and mussel dish
that I'm sure started out using clams in it.
I like mussels better than clams so I did this.

Ingredients:
1 pound pork roast, cubed
1 cup dry white wine
2 teaspoons smoked sweet paprika
1 bay leaf
2 whole cloves
salt to taste
black pepper to taste
2 cloves garlic, peeled and chopped
4 tablespoons unsalted butter, divided
2 onions, peeled and sliced
4 tomatoes, chopped
5 cloves garlic, peeled and minced
1 pound mussels in shell, scrubbed
2 teaspoons chopped fresh parsley
1 lemon, quartered

Directions:
In a mixing bowl combine pork, wine
paprika, bay leaf, cloves, pepper,
salt and 2 cloves of garlic.
Cover and refrigerate 8 hours.
In a large saucepan, melt 2 tablespoons butter.
Saute onions, tomatoes and 5 cloves of garlic.
Cook gently until onions are soft;
add salt and pepper to taste.
Add musslels to the onion/tomato mixture.
Cover, and cook over high heat
until all clams have opened.
Meanwhile, drain the pork;
set marinade aside.
Heat the remaining 2 tablespoons butter
in a large frying pan over medium heat.
Cook pork until brown on all sides.
Stir in marinade, and cook until
there is very little liquid left.
Serve the pork, the clams in their shells,
and the onion mixture with boiled potatoes.
Sprinkle everything with parsley,
and garnish with lemon wedges.