In a large pot, saute the garlic and shallots in the butter and olive oil over medium heat for about 5 min, until the garlic and shallots are lightly browned. Add the scallions and cook for 1 more minute, then add white wine, basil, parsley, oregano and pepper. Simmer for another minute and add mussels. Add smoking liquid. Cover and simmer over the medium heat for 7 to 8 minutes, until the mussles open, stirring halfway through. Discard any mussels that don't open.
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