MIAMI (CBSMiami) – Miami Heat fans will be sporting the team’s colors and ready to rock this Thursday as the team takes on the Spurs in a rematch for the NBA Championship title.

While most won’t be able to make the trip to San Antonio for Game 1 and Game 2, there’s no reason they can’t party like they were.

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For example check out the Hyde AmericanAirlines Arena NBA Playoff list by DJ Irie:

1. Booyah – Showtek feat. We are Loud! & Sonny Wilson
2. Turn Down for What – DJ Snake feat. Lil’ Jon
3. Drop That Nae Nae – We Are Toonz
4. Animals – Martin Garrix
5. Trophies – Drake
6. Stand Up – Henry Fong
7. Mike Will Made It feat. Miley Cyrus, Wiz Khalifa & Juciy J
8. My Hitta – YG feat. Young Jeezy & Rich Homie Quan
9. I Won – Future feat. Kanye West
10. Watch Out For This (Bumaye) – Major Lazer feat. Busy Signal, The Flexican & FS Green

Click Here to listen to it.

If there’s a party, food is a must. Check out these two fan favorites.

“Angry” Mussels

1 lb. Mussels, Cleaned & De-Bearded
2 Serrano Chilies
1 Orange
3 Garlic Cloves
8 Basil Leaves
4 ounces Extra Virgin Olive Oil
1 ounce Unsalted Butter
1 teaspoon Salt
1 teaspoon Black Pepper
1 loaf Italian Country Bread
1/2 Cup Orange Juice
1/4 Cup Dry White Wine
1 teaspoon Chili Powder
1/2 teaspoon Paprika

Thinly slice both the garlic and Serrano chilies and zest the orange. Combine in a bowl with the orange juice and dry white wine. Combine chili powder and paprika in a separate bowl. Set all aside for future use.

Rinse mussels within a bowl of cold water. Discard any broken or open shells. Be aware, dead mussels typically float. Discard those as well. Grab onto the beard and de-beard! Simply drain and pat dry.

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Cooking Method:

Heat the Extra Virgin Olive Oil until it is almost “smoking.” Add the thinly sliced garlic. Once it’s toasted add the mussels. Gently toss the mussels in the pan and then deglaze the pan with the white wine and orange juice mixture. You want to cover the mussels. As they start to open, remove them from the sauté pan and set aside. While the “broth” is reducing, after all the mussels are steamed open, add the chili powder/paprika mixture, basil Leaves, Serrano chilies and orange zest. When the “broth” is reduced by half, add the mussels back into the sauté pan with the unsalted butter, salt and pepper and gently toss together.

Remove the mussels from the sauté pan and place into a large serving bowl.
Pour “broth” over the top of the mussels.

Grab the loaf of crusty Italian country bread and slice evenly or tear to your liking.

(Serves 2 – 4)

Tomatillo- Watermelon Salad

4 cups Watermelon, seeded and cubed (1 inch)
2 Avocados, seed and cubed (1 inch)
4 Tomatillos, husked and thinly sliced
1 Red Onion, halved and thinly sliced
1/2 cup Queso fresco, crumbled
1/2 cup Olive Oil
3 tablespoons Lime Juice
2 tablespoons Sherry Vinegar
1 tablespoon Fresh Jalapeno, fine chopped
1 teaspoon White Sugar
1 teaspoon Fresh Mint, snipped
1/4 teaspoon Ground Coriander

In a large bowl combine watermelon, avocado, tomatillos and onion. Add queso fresco and toss gently to combine.
In a screw top jar combine oil, lime juice, vinegar, jalapenos, sugar, mint, coriander and ¼ teaspoon salt.
Cover and shake well until sugar and salt dissolve. Drizzle over watermelon mixture and toss gently to combine.

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Sprinkle with 2 tablespoons each of fresh snipped cilantro and fresh snipped chives. Serve immediately.

Lisa Petrillo