Rinse the mussels in cold water and check each one to be sure they are completely closed. Discard any that are open or will not close with an easy pinch.
Heat a large stockpot or Dutch oven over medium heat and sauté the shallots with the salt and pepper for about 5 minutes until the shallots begin to soften and slightly brown. Add in the garlic and red pepper flakes and cook for 1 minute longer.
Pour in the rosé wine and chicken broth and bring to a boil. Add in the mussels and the thyme sprigs and bring back to a simmer, cover, and cook for 5-7 minutes until the mussels have opened and are fully cooked. Discard any mussels that do not open on their own. *Sometimes I need to remove some mussels from the top as they cook to make room for the ones underneath to open. Then, at the end, I add them all back to the pan and give them another quick toss.
Once they are all cooked, remove them from the pan and set aside for a few moments while you reduce the broth. Remove and discard the thyme sprigs. Heat the broth up to a boil and stir constantly for 3-4 minutes until the broth has reduced and slightly thickened.
In a large serving bowl, toss the pasta with the parmesan cheese, lemon zest, and a generous pinch of kosher salt and pepper. Sprinkle the fresh herbs over top. Serve the pasta with the mussels and the broth reduction. ENJOY!