In this study, high pressure processing (HPP) was used as a pretreatment for mussel shucking.Fresh mussels were treated at different pressure levels (200-400 MPa) and pressure-holding time (PHT) (0-5 min).The shucked mussel meat was evaluated with water holding capacity, pH value, and weight ratio of meat/shell and meat/whole mussel.As a result, after high pressure processing, it was easilier to open the mussel shells and to take out the mussel meat manually.