Headspace solid phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS) was used to isolate and identify the volatile components of mussels at different processing stages， and to determine the main flavor active substances. The results showed that a total of 83 volatile components were detected in the mussel samples， and the aldehydes such as capric aldehyde， nonal， benzaldehyde， heptyl aldehyde and hexal were the main flavor substances. The flavor active substances of fresh mussels are capric aldehyde， nonaldehyde， heptyl aldehyde， benzaldehyde， 1-octene-3-ol， hexal and 2-nonone， and the flavor active substances in the drying process are capric aldehyde， nonaldehyde， benzaldehyde， heptyl aldehyde， hexal， 2-amylfuran， 2-undecone and 2-nonone.