Fill a large saucepan with 1 gallon water. Season with salt and bring to a boil over high heat. Set a large bowl filled with ice water on the counter.
Add the green beans to the boiling water and cook until very al dente and still bright green, 3 to 5 minutes.
Drain the green beans and transfer them to the ice water to stop the cooking process.
Allow the beans to cool for 1 minute, then drain again and set aside.
Heat a large saute pan over medium heat. Add the grapeseed oil and the shallots and cook for 30 seconds, then add the green beans, almonds, orange juice and mustard.
Continue to cook until the beans are warmed through but still bright green and slightly al dente, 3 to 4 minutes. Sprinkle with the orange zest and parsley and serve right away.
Recipes courtesy of Robert Irvine