Sangria and Baked Dynamite Mussels

What better way to enjoy that gifted wine that doesn’t fancy your palate, than to turn it into Sangria.
Entertaining guests? Captivate them with some homemade Sangria and step your hosting game up a notch. Sangria also makes a great unwinding evening cocktail for you and your other half to enjoy blissfully together.

    Red Wine Sangria

1. Bottle of red wine (Cabernet Sauvignon, Pinot noir, merlot, Shiraz, syrah, or whatever you have on hand)
2. 1/2 c Brandy
3. 1/2 c orange juice
4. Juice of one lemon
5. 1 c ginger ale
6. 1/2 c triple sec
7. 1 apple sliced
8. 2 oranges sliced
9. Handful of whole grapes
10. A handful of fresh halved cherries or whole maraschino cherries.
11. 1 lime sliced
12. Strawberries sliced
13. Sugar (optional, add according to taste)

in a pitcher, mix all liquid ingredients. Stir thoroughly. Add all of the fruits and mix well. Add sugar if you’d like. Allow to chill in the fridge for about an hour before serving. Enjoy!


    Baked Dynamite Mussels

1. 1 box of frozen green mussels
(defrosted and cleansed)
2. 1 c Mayo
3. 2-3 TBSP roe (masago fish eggs)
4. 2 TBSP Sriracha sauce (less or more according to your spicy liking)


Set oven to 350 degrees. Remove each mussel from shell, do not discard shells. Slice each mussel into 3 pieces. Return each sliced mussels into its shell. Place mussels onto a baking sheet. In a medium bowl, mix together the mayo, masago and sriracha. Add some mayo mixture over each mussels. When all are covered, add a pinch of masago on top of each mussel. Bake for 12-15 minutes. Change oven setting to broil at 475 degrees. Let it broil for 3-5 minutes. Keep an eye on it during broiling, making sure it doesn’t over cook or burn. Enjoy!


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