Clean the Mussels:

Rinse the mussels under cold running water, scrubbing the shells and removing the beards. Discard any mussels that are open and don't close when tapped.

Cook Shallots and Garlic:

In a large pot, melt the butter over medium heat. Add the shallots and garlic, sautéing until they are soft and translucent but not browned.

Add Wine and Mussels:

Pour in the white wine and add the bouquet garni. Bring the mixture to a simmer, then add the mussels. Cover the pot and let the mussels steam for about 5-7 minutes, or until they have all opened.

Finish the Dish:

Discard any mussels that haven't opened. Season the broth with salt and pepper to taste. Remove the bouquet garni.

Serve:

Transfer the mussels to serving bowls, pour the broth over them, and garnish with fresh parsley. Serve with lemon wedges and crusty bread or fries.