Wild Plant and Mussel Soup Recipe

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Wild Plant and Mussel Soup
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  • 4 tbsp butter
  • 4 cloves garlic, minced
  • 1 cup fucus (sea vegetable, if available)
  • 1 cup bullwhip kelp
  • original recipe calls for fresh, clean seawater. if not available substitute with chicken stock.


  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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 954.29 Kcal (3995 kJ)
Calories from fat 324.06 Kcal
% Daily Value*
Total Fat 36.01g 55%
Cholesterol 99.42mg 33%
Sodium 3219.33mg 134%
Potassium 1209.48mg 26%
Total Carbs 98.09g 33%
Sugars 13.7g 55%
Dietary Fiber 2.75g 11%
Protein 44.51g 89%
Vitamin C 42.5mg 71%
Vitamin A 0.1mg 5%
Iron 13.7mg 76%
Calcium 112.4mg 11%
Amount Per 100 g
Calories 153.68 Kcal (643 kJ)
Calories from fat 52.19 Kcal
% Daily Value*
Total Fat 5.8g 55%
Cholesterol 16.01mg 33%
Sodium 518.43mg 134%
Potassium 194.77mg 26%
Total Carbs 15.8g 33%
Sugars 2.21g 55%
Dietary Fiber 0.44g 11%
Protein 7.17g 89%
Vitamin C 6.8mg 71%
Iron 2.2mg 76%
Calcium 18.1mg 11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 21.5
  • 24

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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