Rinse and scrub mussels under cold water
Using your fingers or paring knife, remove beards (strings that hang from the mussel shells) and discard
In a large stockpot set over medium heat, combine wine, shallots, garlic and salt
Simmer 5 minutes
Add mussels, cover and increase heat to high
Cook until all mussels are open, about 5 minutes
Stir in herbs and butter
Remove from heat
Divide mussels and broth between four bowls
Serve immediately with crusty bread