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In a large bowl, whisk together the lemon juice, garlic, mustard, salt, and several grinds of pepper. Stir in the thyme leaves.
Heat the olive oil in a large skillet over medium heat. Add the green beans and toss to coat. Add the water, cover, and cook 5 for minutes, or until the beans are tender but still have a slight bite. Transfer to the bowl with the lemon mixture and toss. Season to taste and transfer to a serving platter, leaving any excess water behind.