Saute garlic, shallot, and ginger in oil until just soft. Deglaze wine and stock. Add mussels and steam on high heat with lid on pan, approximately five minutes. When mussel shells have opened, remove from heat.
Combine red pepper, soy sauce, and sesame oil.
To plate, arrange three mussels per person. Top with sesame-soy sauce, seaweed, edible petals, and herbs.