Suggested are red pepper paste with mussel and a manufacturing method thereof, and more particularly, to red pepper paste with mussel capable of preserving functionality of mussel and to a manufacturing method thereof. According to the present invention, the method comprises: a heating step of inserting mussel and onion into soy sauce, and heating the mixture a pulverizing step of pulverizing the mussel and the onion heated in the heating step together with refined rice wine or distilled spirits a mixing step of mixing the soy sauce completing the heating step with grain syrup, fish sauce, the refined rice wine or the distilled spirits including the pulverized onion and mussel acquired in the pulverizing step, red pepper powder, and fermented soybean lump powder and an aging step of aging a half-finished product completing mixing in the mixing step. Red pepper paste is manufactured by adding 190 to 220 parts by weight of grain syrup, 50 to 80 parts by weight of soy sauce, 12 to 20 parts by weight of fermented soybean lump powder, 30 to 50 parts by weight of refined rice wine or distilled spirits, 20 to 30 parts by weight of onion, 20 to 30 parts by weight of fish sauce, and 20 to 50 parts by weight of live mussel with respect to 100 parts by weight of red pepper powder.COPYRIGHT KIPO 2016본 발명은 홍합을 이용하는 고추장을 제안하고 있다. 본 발명의 고추장은, 간장에 홍합 및 양파를 넣고 가열하는 가열과정 상기 가열과정에서 가열된 홍합 및 양파를 정종 또는 소주와 같이 분쇄하는 분쇄과정 상기 가열과정을 거친 간장에, 조청, 액젖, 분쇄과정에서 얻어진 분쇄된 양파 및 홍합을 포함하는 정종 또는 소주, 고추가루, 그리고 메주가루를 혼합하는 혼합과정 그리고 혼합과정에 혼합이 완료된 반제품을 숙성하는 숙성과정에 의하여 만들어진다. 그리고 고추가루 100중량부에 대하여, 조청은 190~220 중량부, 간장은 50~80 중량부, 메주가루는 12~20 중량부, 정종 또는 소주는 30~50 중량부, 양파는 20~30 중량부, 액젖은 20~30 중량부, 생홍합은 20~50 중량부를 이용하여 고추장이 만들어진다.
