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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 when tapped firmly against the counter. Pull off any fibrous beards by gripping them between your thumb and the side of a knife and tugging firmly toward the hinge end of the shell.
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the shallots and cook, stirring occasionally, until softened and translucent, about 4–5 minutes.
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