1 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.

2 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.

3 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.

4After 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.

5 Add some finely chopped parsley and let them rest for 2 minutes.

6 Before serving, place a few slices of cured cheese on top of the noodles for an even more exquisite flavor.