In this study, characteristic drying behaviour and kinetics of blue mussel, which is dried with the traditional methods of cabinet-type, oven and vacuum oven, are studied. In cabinet-type drier there is an air flow in oven there is no air flow. In each method, Deff and Ea are calculated and the colour analysis are done. According to the results, mussels are dried between 270-120 min, 570-300 min and 390-210 min, for the cabinet-type dryer, oven and vacuum oven, respectively. In each method, Midilli & Kucuk model best fits experimental data with high coefficient of determination (R2) between 0.9995-0.9984, 0.9996-0.9993, and 0.9997-0.9993 for cabinet-type, oven and vacuum oven, respectively. Deff values were calculated between 1.89-4.94.10-9 m2/s, 0.89-1.63.10-9 m2/s and 1.17-2.28.10-9 m2/s for cabinet-type dryer, oven and vacuum oven methods, respectively. Also, Ea values were found as 46.90, 29.57 and 32.85 kJ/mol, for cabinet-type dryer, oven and vacuum oven methods, respectively. The colour change was slightly affected by the change in the temperature.