Scrub the mussel under cold running water. Remove beards and discard any opened ones. Put in a pan with the wine, cover and steam for 5-8 minutes.
Strain and reserve the cooking liquid. Discard any that aren't open. Remove the top half of each mussel shell and discard.
Preheat the broiler.
Melt the butter in a large skillet, saute shallots until soft, add the garlic and cook an additional 1-2 minutes. Add bread crumbs and saute until lightly browned, remove from heat and stir in the herbs. Moisten with some of the reserved liquid. Season to taste with salt and pepper.
Sprinkle the crumb mixture over the mussels ( in their half shells) and arrange on baking sheet. Top with shredded Parmesan. Broil in batches, for 1-2 minutes until the topping is crisp and golden. Keep the first batch warm while you finish the rest.