Ingredients
- 4 tablespoons butter
- 4 cloves garlic
- minced
- 1 small white onion
- diced
- 3 cups chicken stock*
- 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
- *Original recipe calls for fresh
- clean seawater. If not available substitute with chicken stock.
Instructions
- 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.
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