In a large pot over medium heat, sautel the shallot, garlic, salt, and red pepper flakes in the olive oil until the garlic turns aromatic and the shallot becomes translucent, about 3 minutes. Add the butter, herbs, and mussels, mix gently, then add the wine. Cover and steam until your mussels open up, about 8 to 12 minutes. Discard any that do not pop open. Serve immediately with bread and a glass of the same wine.