An entrée to cream-dill sauce that harmoniously combines pasta, leek and salmon.
Make pasta al dente, quench when cooled. Cut cheese into slices. Clean leeks carefully, cut away root end and cut into very narrow rings. Distribute both evenly in the shells, season.
Stir the cream with the chopped dill, season and pour into a baking dish. Add the mussels. Bake in 220 °C oven for 8 minutes. Top with salmon strips and serve immediately.
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