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Taurine is an amino acid, and product rich in taurine is widely used in the field of functional foods and medicines. There are many wild mussel resources which is inexpensive in the Songhua River Basin of Jilin Province. The wild mussel contains abundant taurine, but its processing utilization rate is low. In this paper, taurine was extracted by using a pulsed electric field (PEF) assisted enzymatic from mussel meat, and the single‐factor test and response surface methodology were used to optimize the extraction process by using a central composite design (CCD). When a PEF assisted enzymatic was applied to the mussel meat, the cells ruptured, and substances such as taurine flowed out. A three‐dimensional graphical surface and a two‐dimensional contour map were constructed based on the RSM test results, which could intuitively reflect the influence of various factors and their interaction on the extraction of taurine. We could see that the results were consistent with the initial single‐factor experiment. The optimal extraction conditions were the electric field strength of 25 kV/cm, the number of pulses of 10, and the enzymolysis time of 2.95 hr. The maximum taurine yield was achieved of 13.77 mg/g. Compared with enzymatic method; the taurine yield was significantly increased by 28.21% with the PEF‐assisted enzymatic extraction process. Taurine could be effectively separated and purified by cation exchange and crystallization and recrystallization. Novelty impact statement: PEF‐assisted enzymatic method was used to extract taurine from mussel meat, and the taurine yield was 13.77 mg/g under the best conditions. The single‐factor test and response surface methodology were used to optimize the extraction process by using a central composite design. Taurine could be effectively separated and purified by cation exchange chromatography and crystallization and recrystallization to obtain better purity and yield. [ABSTRACT FROM AUTHOR]