Chop the onion, bell pepper and garlic. Fry slowly for 5 minutes and add the 250 ml of white wine. Let the wine reduce for 2 minutes.
Add the 500 grams of noodles to the casserole and then add the 250 ml of liquid cream so that the noodles take on their sweet taste.
Now it is time to add the special touch to the recipe. After 2 minutes, it is time to introduce the juice from the can of pickled mussels into the pan. This last touch will help to finish the cooking.
After waiting 3 minutes, add the mussels to the pan very carefully so that they look perfect in the final dish. Let cook until the noodles are al dente.
Add some finely chopped parsley and let them rest for 2 minutes.
Before serving, place a few slices of cured cheese on top of the noodles for an even more exquisite flavor.