1. Clean and brush the mussels.

2. In a pan, heat the butter. Add the onion and celery; cook for 3 minutes. Add the mussels and pour in the white wine. Cover and let all the mussels open.

3. Remove the mussels and set them aside in a large covered bowl. Deglaze with white wine and add the cream. Mix and heat for 2 minutes. Season with salt and pepper.

4. Add the mussels and cover; reheat, stirring, for 3 minutes.

5. Remove the pot from the heat, sprinkle with seaweed, mix well and serve with pasta.