Welcome amanie!
I guess the first question is, "Has it finished fermenting?" How long has it been going? Have you been measuring the specific gravity? If you can provide further details of your recipe and progress, I'm sure folks here can give some definitive guidance.
If you make a mead with yeast, honey, and water only, without any nutrients, sometimes the fermentation can last for months. That being the case, you want to make sure it is done before you bottle. Putting a mead in the fridge for a few days (or a couple of weeks) can help to clear it nicely, and this is probably the simplest step to take. However, if the yeast aren't finished, when it warms back up again, the fermentation may restart. Trust me when I say you don't want that occurring in the bottle as it can produce big messes if the cork pops or flying glass if the bottle explodes.
If the mead has finished fermenting completely, fatbloke is right, just giving time may be the answer. If you can't read through the mead, it will probably give you sediment in the bottles, but it has taken some of my batches over 6 months to clear. Personally I find patience is the most difficult ingredient to add to mead.
Good Meading!
Medsen