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Scrub the mussels under cold running water and pull off any beards (the fibrous threads at the hinge). Discard any mussels with cracked shells or any that remain open after a firm tap on the counter.
Heat the garlic-infused olive oil in a large (6-quart) pot or Dutch oven over medium heat until shimmering. Add the scallion greens and red pepper flakes and cook, stirring, until the scallions are softened and fragrant, about 2 minutes.
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