Cook green beans in a large pot of boiling salted water until just
crisp-tender, about 5 minutes. Using a large diameter strainer,
transfer beans to a large bowl of ice water, cool completely. Drain
well. (At this point you can make the beans a day ahead, store in
refrigerator.) Alternatively you can steam the beans for 5 minutes and
proceed directly to the skillet.


Melt 1/4 cup of butter in a heavy large skillet over medium hight
heat. Whisk in 1 Tbsp of fresh thyme, 1 Tbsp of mustard and 1 teaspoon
of garlic salt into butter. Add beans to skillet and toss until heated
through, about 4 minutes. Transfer to searving bowl. Sprinkle with
toasted almonds and remaining 1 Tbsp of thyme.