1. Rinse and scrub mussels under cold running water. Using your fingers or a paring knife, remove beards (strings that hang from the mussels' shells), and discard. (Be sure to select fresh, live mussels)
2. In a large stockpot set over medium heat, combine wine, shallots, garlic, and salt. Simmer 5 minutes. Add mussels.
3. 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 among four bowls. Serve immediately.