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Discard any mussels with cracked shells or any that remain open after a firm tap on the counter. Scrub the shells under cold running water and pull off any fibrous beards by gripping them firmly and tugging toward the hinge end.
Heat the garlic-infused olive oil in a large (at least 6-quart) pot or Dutch oven over medium heat until shimmering. Add the scallion greens and cook, stirring, until softened and bright green, about 2 minutes.
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