This is a basic process which will probably work, but it's much better to add the yeast nutrient / energizer in 3 or 4 smaller hits, spread out over the first few days of fermentation -- rather than adding it all at the beginning.
I'm recommending what's called "staggered nutrient addition," or SNA. Google it -- you'll get *lots* of hits! But as a start, maybe instead of adding the whole 3/4 tsp of energizer at the start, you could add 1/4 tsp at the beginning, then another 1/4 tsp after 24 and again after 48 hours.
There are more complicated nutrient-addition protocols out there, as you will see if you research it, but for your first batch you could just keep it simple and do 1/3 three times. Assuming that your sanitation and other yeast-handling processes are basically good (proper temperature, etc), SNA is probably the single best thing you can do to improve the quality of your mead.
Just noticed that you said you've already mixed it -- OK, so SNA will have to wait for your next batch
Without SNA your mead will probably require more aging, but you'll still end up with mead. (Like I said, 20 years ago we all added all of the nutrient at the beginning. And it was uphill in the snow, both ways! And we liked it!)
One more thing -- don't expect the mead to taste like honey. Depending on your yeast, it may well ferment out all of the sugar, leaving a very dry beverage. I think Premier Blanc is able to do that. There are ways to produce sweeter meads but the above process doesn't do that. Research "backsweetening" if you think you'll want a sweeter end result. There's still time to do it with this batch if you decide that you want to.