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Place the mussels in a colander and rinse under cold running water. Discard any mussels with cracked shells or any that remain open after a firm tap on the counter. Pull off any fibrous beards by gripping them firmly and tugging toward the hinge end of the shell.
Heat the olive oil in a large (at least 6-quart) pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
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