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Discard any mussels with cracked shells or any that remain open after a firm tap on the counter. Place the cleaned mussels in a large bowl of cold water while you prepare the broth.
Heat the garlic-infused oil in a large (6-quart or larger) pot or Dutch oven over medium heat until shimmering. Add the scallion greens and cook, stirring, until softened and fragrant, about 2 minutes.
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