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Bring a large pot 3/4 full of slightly salted water to a boil. Add the green beans and boil until half cooked 3-4 minutes. Drain refresh with cold water, drain again and pat dry with paper towels, set aside( the beans can be prepared up to this point, covered and refrigerated for up to 24 hours)
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In a large, dry frying pan over medium heat, toast the almonds, stirring constantly until golden, about 3 minutes. transfer to a plate and set aside. return the pan to medium heat, melt butter and stir in the mustard.
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