In effect, by accepting Satan's statement, Eve was calling God a liar, even though she might not have recognized those implications of her action. She accepted Satan as the truth-teller and God as the prevaricator. By partaking of the fruit she was implicitly stating her belief that Satan was more interested in her welfare than God was. Yielding to the temptation implied that she accepted Satan's analysis of the situation instead of God's.

Henry Virkler

CATEGORY	CUISINE	TAG	YIELD
Seafood, Eggs		Seafood, Main dish	4	Servings

INGREDIENTS

4	lb	Fresh Mussels; Washed,Abt 50
3	tb	Garlic; Thinly Sliced
		Zest Of 2 Oranges; *
4	tb	Chipotle Chiles; Canned, **
4	c	Water; ***
3	tb	Olive Oil
4	tb	Fresh Orange Juice
12		Sprigs Of Cilantro
1		Egg Yolk; Extra Large, ****
1	c	Virgin Olive Oil
1	tb	Orange Zest; Very Fine Chop
4	tb	Fresh Orange Juice
1	tb	Fresh Lime Juice
2	tb	Cilantro; Finely Chopped

INSTRUCTIONS

ORANGE MAYONNAISE
*      Cut the zest from the oranges in very long strips. ** Puree the
canned chiles. *** You can also use light fish broth in place of the water.
****   The egg yolk should be at room temperature.
To prepare the mussels, place in a large pot together with the garlic,
orange zest, chipotle, and water.  Cover, bring to a boil and steam for 4
minutes.  Remove the pot from the heat and let sit for 5 minutes; mussels
should then be open.  Remove the mussels and keep covered in a warm place.
Reduce the liquid by half and add the oil and orange juice. Divide the
mussels on the half-shell evenly between soup plates and add the broth.
Garnish each bowl with 1 Tbls of Orange Mayonnaise and 3 sprigs of
cilantro.
  ORANGE MAYONNAISE:
Beat the egg yolk in a glass or stainless steel bowl until light and lemon
colored.  Transfer to a blender and add the oil drop by drop fro the first
1/4 of a cup, then the remainder in a slow steady stream, mixing at high
speed until emulsified.  Add the other sauce ingredients and blend
together.  Let sit for at least 1 hour to allow the orange flavor to
develop. From The Coyote Cafe Cookbook by Mark Miller
Posted to MM-Recipes Digest V4 #272 by Julie Bertholf
<jewel1@ix.netcom.com> on Oct 16, 1997

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