The invention relates to a method for ready-to-eat mussel flesh products. The method is characterized in that: 1, the mussel flesh is softened by protease, so that actomyosins and elastins in collagen fibers and connective tissues can be effectively degraded, the connections among partial amino acids are broken, and proper chewing force is given to the mussel flesh products; 2, the fishy compositions of the mussel flesh are embedded by a beta-cyclodextrin embedding process, so that the original off-flavor of the mussels can be effectively reduced; 3, on a basis of effectively removing the fishy smell, flavoring agents, white granulated sugar, soy sauce and the like are added in a proper ratio to flavor the mussel flesh for a better taste; and 4, the mussel flesh is dried by a low-temperature hot air drying process, and the water content is properly controlled on a basis of ensuring the quality of the mussel flesh products. The method has the advantages of overcoming the defects of too high toughness, poor chewing property and strong fishy smell existing in the conventional process of making the mussel flesh products, along with simple process, low cost and easy operation.