Recipe courtesy of Rick Harness

Wild Plant and Mussel Soup

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  • Level: Easy
  • Total: 50 min
  • Prep: 20 min
  • Cook: 30 min
  • Yield: 4 servings
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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


  1. In soup pot, saute butter, garlic, and onion. Add chicken stock. Allow stock to reduce 25 percent. Add fucus, beach greens, bullwhip kelp, and sea lettuce. When soup resumes boiling add fresh mussels and noodles. Cook until mussels open. Serve in soup bowls with fresh bread.

Cook’s Note

Original recipe calls for fresh, clean seawater. If not available substitute with chicken stock.