Wash mussels in cold water. Discard any that remain open after being immersed in cold water to avoid contaminating the recipe.
In a saucepan, heat olive oil. Sauté French shallots. Add wine and bring to a boil. Add mussels, fresh thyme, fresh dill. Cover and cook for about 5 minutes or until mussels open. Shake saucepan back and forth from time to time.
Using a slotted spoon, remove mussels from saucepan and keep warm. Season cooking juices with salt and pepper. Set aside
Put mussels in serving bowls. Pour cooking juices over mussels. Serve.