Green Beans with Whole-Grain Mustard - haricots verts

Method

• Fill a bowl with ice water.
• Cook beans in a large pot of salted boiling water just until crisp-tender, 3 to 4 minutes.
• Drain beans and transfer to ice water.
• Drain well in a colander and pat dry.
• Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking.
• Saute beans with mustard and salt and pepper to taste, stirring, until heated through, about 4 minutes.