Wild Plant and Mussel Soup

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4 tablespoons butter

4 cloves garlic, minced

1 small white onion, diced

3 cups chicken stock* (See Cook's Note)

1 cup fucus (sea vegetable, if available)

1 cup beach greens

1 cup bullwhip kelp

1 cup sea lettuce

2 pounds cleaned mussels

1 pound ramen noodles