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