Mussels and Sauerkraut with Port Wine Sauce

Heat 2 tablespoons of the butter in a large pot. Peel and press the garlic. Add half the onion and the garlic to the pot, and cook until translucent. Place the saffron in a bowl and cover in hot water. Add the mussels to the pot along with the wine, saffron, bay leaf and peppercorns. Cook, while occasionally shaking the pot, until the mussels open, about 8 minutes. Discard the mussels that don't open. 

Remove the mussels from the pot and let cool slightly. Loosen the meat from the shells.

Melt the remaining butter in another pot. Add the remaining chopped onion and cook until translucent. Stir in the sauerkraut and season with salt and pepper to taste. Strain the liquid from the mussels through a sieve into another pot. Stir the mussels into the sauerkraut mixture. Bring the liquid from the mussels to a boil again. Remove and let cool slightly. Stir in the port wine to taste. Gradually stir the butter into the sauce, a few pieces at a time, until creamy. Season with salt and pepper to taste. Divide the cabbage and mussels between warm plates and drizzle the sauce over top. Sprinkle with the chives.