Agreed, if your using honey that you get from the supermarket, its most likely clear and golden. If you get all natural, "raw" honey, it may look like the whole bottle has congealed and solidified. This raw honey is still perfectly fine, just heat it up and it's ready to go, but if you're using this kind of honey in your mead, a short boil to skim some gunk might not be a bad idea. Its not nessasary for the processed "supermarket" kind.
Another school of thought is to just heat the raw honey, gunk and all, and pitch the yeast right into it. The high alcohol content will kill any wild yeasts, and the gunk that was in there will act as nutrient (mead is notorious for being lax in nutrients).
Personally the supermarket honey works fine for me, just a little heat to dissolve, cool it down a bit, toss some started yeast and a touch of nutrient and stick an airlock on it. I did one today in less than twenty minutes.
mike