Choice 1, let it sit longer, if it does not get better, bust it out for drunk friends, they will not notice the musky taste. Then find and fix the problem for future batches.
Choice 2, Mix it with other drinks. Serve to over indulge friends. etc.
Choice 3. Forget about them for 3 years, if still not good see 1 and 2.
Choice 4, the above options. Really, introducing O2 to a mead at this stage is not good. - Jump to choice 20,
If you carefully racked from the bottles (REAL PAIN), back to a carboy, added a healthy yeast starter to ferment and condition the mead would be around choice 20. NO, strike that, choice 40+.
See choice 1,2,3 and choose your time line.
In Primary: Belgium Chimay clones.
In Secondary: Braggot, pale ale, end of the world white.
Conditioning: Mead, Cider, braggot, Belgium Wheat.
On Tap: Clones, Chimay Blue, Red, Porter, malted cider.
Bottles: Far, far, too many to list.