Bring broth and 1/4 cup white wine to simmer in medium saucepan. Reduce heat to low to keep hot but avoid boiling any liquid away. Keep aside.
Melt 3 tablespoons butter in skillet over medium heat. Add 2 cloves minced garlic, crushed red pepper, shrimp and scallops to skillet. Be sure not to overcrowd seafood. Saute 2 minutes until seafood starts to cook through, then flip. Add 1/2 cup wine and simmer additional 2 minutes. Remove shrimp and scallops and set aside.
Add cooked/frozen mussels and asparagus to skillet. Cook about 5 minutes until mussels are heated through and asparagus begins to soften. Remove mussels and asparagus and set aside. Reserve remaining liquid in skillet for later step.
In a large saucepan or pot, melt remaining 4 tablespoons butter over medium heat. Add onion and 1 clove minced garlic. Saute until onion is pale golden, about 5 minutes (be sure not to burn the butter).
Add rice and stir to coat, about 2 minutes. Add 2 cups heated broth mixture. Simmer until liquid is absorbed, stirring constantly. Continue adding broth mixture 1 cup at a time, stirring until liquid is absorbed before adding more. After stirring in all broth, stir in reserved seafood liquid. Cook until rice is tender and the mixture is creamy, about 5 minutes. Remove from heat.
Mix in seafood (in whole pieces or halves, depending on preference) and asparagus. Add parsley and season with salt and pepper, to taste.
