The development of new products with high quality and added value is of great importance for the food industry. Thus, the aim of this work was to study different drying methods (freeze drying (FD), vacuum drying (VD), and air drying (AD)) and the rehydration capacity (RC) of cooked mussels meat. The temperature of the sample holder plate during FD processes was set at four levels: 15, 30, 40 °C and non heated condition. VD and AD processes were carried out at 40 °C. Dried mussels were rehydrated in distilled water at 20 and 80 °C. In the FD process the mild heating of the sample holder plate (15 °C) produced a considerable increase in the drying rate without modifying the aspect of the sample. The RC of AD and VD-mussels was about 30% lower than the FD at 20 °C and of about 10% lower at 80 °C. The maximum RC (≈90% of the initial weigh) was obtained with freeze dried mussel in water at 20 °C.