Strain oysters, reserve the oyster liquor.
In a heavy saucepan, bring reserved oyster liquor to simmer, season it with salt and freshly ground black pepper. Cook for about 5 minutes on medium heat, stirring. The goal is to cook it down and let it thicken.
Add oysters, Worcestershire sauce, and hot chili sauce and cook for about 2 minutes. Oysters will release more juice. Do not overcook them! Strain them again and return the concentrated oyster stock back into the saucepan.
Add cream and cook the sauce down to thicken for another 2-3 minutes, simmering and stirring. Taste and adjust seasoning. Turn the heat off and combine with oysters. Fill the toasted baguette halves and serve warm.