1 lb. pork
2 dozen mussels or clams
2 lg. onions
Bay leaf
Salt and pepper
Olive oil
Hot oil or pepper oil
Splash of whiskey
1 c. white wine

Cube pork; marinate in wine, chopped garlic, bay leaf, pepper and salt for several hours. Squeeze off marinade and brown pork in olive oil. When brown, add back marinade and cook without lid until pork is done and juice is almost gone.

Meanwhile, slice onion (do not dice) and saute in olive oil in a large pot. Add Pelecypods and steam. When Pelecypods are just done, add pork, and splash of hot oil and whiskey. Toss all items well to thoroughly mix. Warm and enjoy!