To study the optimal conditions for enzymatic hydrolysis of mussel cooking liquor， this study researched the effects of flavor enzyme， trypsin， papain and complex protease on the hydrolysis of mussel cooking liquor with the degree of hydrolysis as an indicator. The results showed that the flavor protease was best for hydrolyzing mussel cooking liquor. Taking the degree of hydrolysis and flavor as indicators， response surface methodology and gas chromatography-mass spectrometry were used to optimize the conditions of the flavor protease hydrolysis mussel cooking liquor. The optimal enzymatic hydrolysis conditions for the mussel cooking liquor were as follows： enzyme addition amount 0.63%， hydrolysis temperature of 51 ℃， hydrolysis time of 3.26 h， hydrolysis pH 6.87， under these conditions the degree of hydrolysis was 13.98%.