1. Bring water and wine to a boil in a large saucepan over medium heat. Simmer, uncovered, for 5 minutes.
2. Add mussels. Cover and cook 5 minutes, stirring from time to time. Drain mussels and reserve 500 mL (2 cups) of cooking liquid. Set mussels aside.
3. Heat oil in a large saucepan over medium heat. Sauté onion, garlic, and chorizo sausage.
4. Add rice. Heat, stirring, for 5 minutes, or until rice is translucent.
5. Add reserved cooking liquid, chicken broth, sweet peppers, tomatoes, shrimp, scallops, turmeric, hot pepper flakes, salt, and pepper.
6. Bring to a boil. Reduce heat to medium-low and simmer, uncovered, for 30 minutes without stirring.
7. Add asparagus. Continue cooking for 10 minutes or until liquid is completely absorbed.
8. Transfer paella to a large serving plate, place mussels on top, and accompany with lemon wedges.

Chef ’s secret:
Mussels are a snap to prepare! For best results, follow these three simple steps:

1. Wash mussels carefully under cold water, using a hard brush to remove any dirt or grit.
2. Tap any open shells. If they don ’t close, throw them out.
3. Remove the fibrous “beard” that grows between the two halves of each shell.