Mussel cooking liquid is rich in macromolecular nutrients such as sugars and proteins and other functional ingredients. However， mussels' strong enrichment ability and environmental influence make it accumulate heavy metals such as cadmium in the body. Thus， it makes the mussel cooking liquid such high cadmium content that it affects the reuse of mussel cooking liquor to a certain extent. In this paper， mussel cooking liquid was used as the research object， and the optimal process conditions for reducing the content of heavy metal cadmium in mussel cooking liquid by ferrite method were discussed. Based on the reduction of cadmium content， protein retention rate and total sugar retention rate in mussel cooking liquor， the quadratic orthogonal design and response surface analysis were carried out by three factors： pH value， addition of FeSO4 and reaction temperature. The optimal ferrite method for reducing cadmium was obtained. The results showed that pH value and temperature had significant effects on cadmium reduction. pH value had significant effect on protein retention rate and total sugar retention rate. After SAS response surface analysis， when pH was 8.0 and reaction temperature was 90 ℃， the addition of FeSO4 was 447 mg/70 mL， the effect of reducing the cadmium content by ferrite method was the best.